Collagen-rich chicken bone broth is a deeply nourishing, therapeutic liquid packed with nutrients, amino acids, and concentrated collagen that helps skin, joint, and gut health. This recipe is liquid gold that combines collagen-rich chicken parts – feet and wings – to create a broth that gels firmly when cooled, indicating a high gelatin content. Chicken feet are known to contain the highest concentration of collagen and glucosamine. Slow-simmered for 12-24 hours with apple cider vinegar to extract minerals and collagen, this broth is superior to store-bought versions. Rich in glucosamine, chondroitin, hyaluronic acid, and essential amino acids like glycine and proline, it supports joint health, reduces inflammation, aids digestion, promotes youthful skin, and boosts immunity.
If using chicken feet, clean them thoroughly by removing any yellow skin or nails (blanching helps with this). Place all chicken parts in a large stockpot and cover completely with cold water. Bring to a rolling boil over high heat for 10-15 minutes. You'll see foam and impurities rise to the surface. Drain chicken parts and rinse thoroughly under cold water.
Description - Step 2
Roast chicken parts and vegetables (optional but recommended)
Preheat the oven to 200°C. Spread blanched chicken parts across a large roasting pan. Add carrots, onions, garlic heads, and celery around the chicken. Roast for 35-45 minutes until golden brown and aromatic. If you prefer a lighter-coloured broth, skip roasting and proceed to the next step.
Description - Step 3
Transfer to stockpot
Place roasted (or blanched) chicken parts in a large stockpot. Add all roasted vegetables, ginger slices, and parsley stems. If you roasted the chicken and veggies, scrape up any brown bits from the roasting pan with a spatula and a splash of water. Add bay leaves, peppercorns, star anise, and apple cider vinegar.
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Cover and bring to a gentle simmer
Fill the pot with cold water until the chicken parts are covered by 2 inches. Bring to a gentle boil over medium-high heat, then immediately reduce to the lowest simmer setting. You want just a few bubbles breaking the surface, not a rolling boil, to preserve the collagen.
Description - Step 5
Simmer for collagen extraction
Simmer with the lid slightly ajar for at least 12 hours, ideally 18-24 hours for maximum collagen extraction. During the first 2 hours, skim off any foam or impurities that rise to the surface using a ladle. Check occasionally and add hot water if needed to keep the chicken covered. The chicken feet will release tremendous amounts of collagen. For safety during long cooking, you can turn off the heat after 8-10 hours, cool, refrigerate overnight, then continue simmering the next day.
Description - Step 6
Strain and chill
Carefully strain the hot broth through a fine-mesh strainer into large bowls or containers. Discard bones and vegetables, but save any meat for other uses. For extra-clear broth, strain a second time through cheesecloth. Add ice to speed cooling, then refrigerate for at least 6 hours or overnight. A thick layer of fat will solidify on top – this can be removed and saved for cooking or discarded. The broth beneath should be very firm and jiggly like firm jelly.
Step 1
Clean and blanch chicken parts
20 Minutes
Step 2
Roast chicken parts and vegetables (optional but recommended)
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American
Intermediate
Soup
