Go Back

Homemade Collagen-Rich Bone Broth Recipe

Maria Wihl
Bone broth is not only packed with flavor, but it’s also loaded with collagen, essential amino acids, and minerals that support joint health, skin elasticity, and gut healing. The key to extracting high levels of collagen lies in using the right combination of bones and a slow, long cooking process. Here's how to make it from scratch.
Print Recipe Pin Recipe

Ingredients
  

  • 3-4 lbs collagen rich bones a mix of beef marrow bones (femur or knuckle bones) and joint bones (oxtail, short ribs, or shank ) chicken feet or turkey necks can be added for even more collagen
  • 2 medium carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 large onion, quartered
  • 4 garlic cloves, smashed
  • 2 tbsp apple cider vinegar this helps extract minerals and collagen from the bones
  • 1-2 bay leaves
  • water enough to cover the bones (about 12–16 cups depending on the size of your pot)
  • salt and pepper to taste
  • 1 bunch of parsley optional, added as garnish at the end

Instructions
 

  • Prepare the Bones:
    Roasting (optional and not necessary for collagen, but recommended for flavor): Preheat your oven to 400°F (200°C). Place the bones in a single layer on a baking sheet and roast for 30–40 minutes until browned, turning once halfway through. Roasting enhances the flavor and gives your broth a rich, deep color.
  • Assemble the Ingredients:
    Transfer the roasted bones (or raw bones if you skipped roasting) to a large stockpot or slow cooker. Add the carrots, celery, onion, garlic, bay leaves, and peppercorns to the pot. Pour in the apple cider vinegar, which will help break down the collagen. Add enough cold water to cover the bones by 2–3 inches.
  • Simmer Slowly:
    For a Stockpot: Bring the mixture to a gentle boil over medium-high heat, then immediately reduce the heat to a very low simmer. For a Slow Cooker: Set it to low. Skim off any foam that rises to the top during the first hour of cooking.
  • Cooking Time:
    For Beef Bones: Simmer for 12–24 hours. The longer you simmer, the more collagen you'll extract. For Chicken Bones: Simmer for 6–12 hours. Keep the heat low to maintain a slow simmer, ensuring the broth doesn't boil vigorously, which could result in a cloudy broth.
  • Strain the Broth:
    After cooking, remove the large bones and vegetables with tongs or a slotted spoon. Strain the broth through a fine-mesh sieve or cheesecloth into a large bowl or another pot. Discard the solids.
  • Cool and Store:
    Allow the broth to cool slightly, then refrigerate. Once cooled completely, the broth should have a jelly-like consistency from the collagen (this is a good sign!).Remove and discard the layer of fat that solidifies on the top (optional, or save it for cooking).

Notes

Tips for Maximum Collagen:

  • Use a variety of collagen-rich bones like knuckles, marrow bones, and chicken feet, which are packed with connective tissue.
  • The apple cider vinegar helps extract minerals and collagen during the simmering process.
  • Simmer for at least 12 hours, or up to 24 hours for maximum collagen extraction.

Storage:

  • Fridge: Store in an airtight container for up to 5 days.
  • Freezer: Freeze in portions (using mason jars or silicone molds) for up to 6 months.

Serving Suggestions:

  • Sip it warm as a nourishing drink.
  • Use as a base for soups, stews, or sauces.
  • Add it to grains or veggies for extra nutrition.
 
This bone broth will be rich in gelatin and collagen, making it a nutritious powerhouse! Extra tip: Pour broth into an ice cube tray to be able to easily add instant collagen ice cubes to any meal