If you’re looking for a homemade source of collagen, the most effective option is bone broth. Collagen itself comes from animal connective tissue, so unlike many internet recipes, there is no plant-based homemade recipe that contains actual collagen. Bone broth is rich in collagen, gelatin, and amino acids that support connective tissues.
Rich Homemade Collagen Bone Broth Recipe
Ingredients (4–5 liters)
- 1.5–2 kg beef bones (knuckle, marrow, joint, or feet are best)
- Chicken feet, wings, necks, and carcasses also work well.
- 2 tablespoons apple cider vinegar
- 1 large onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped (optional)
- 1 whole garlic bulb, cut in half
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 4–5 liters cold water
- Fresh parsley (optional, added during the last 10 minutes)
- Salt to taste (add after cooking)
Why Apple Cider Vinegar?
The vinegar helps release collagen and minerals from the bones during the long cooking process. It won’t make the broth taste sour.
Instructions
Step 1: Roast the Bones (Optional but Recommended)
- Preheat oven to 220°C (425°F).
- Roast bones for 30–40 minutes, turning halfway.
- This gives the broth a deeper flavor and darker color.
Step 2: Prepare the Pot
Place roasted bones into a large stockpot or slow cooker.
Add:
- Onion
- Carrots
- Celery
- Garlic
- Bay leaves
- Peppercorns
- Apple cider vinegar
Cover with cold water.
Let sit for 30 minutes before heating so the vinegar can begin extracting minerals.
Step 3: Simmer
Bring to a gentle boil.
Immediately reduce to a very low simmer.
Remove any foam during the first hour.
Cook:
- Chicken bones: 12–24 hours
- Beef bones: 24–48 hours
Do not boil vigorously—gentle simmering produces a clearer broth.
Step 4: Finish
Add parsley during the final 10 minutes if using.
Strain through a fine sieve.
Discard bones and vegetables.
Season with salt after straining.
Storage
- Refrigerator: 4–5 days
- Freezer: 3–6 months
The broth should become jelly-like when chilled. This is a good sign that it contains plenty of gelatin derived from collagen.
How Much to Drink
Drink 250–500 mL (1–2 cups) daily, either plain or as the base for soups and stews.
To Support Your Body’s Collagen Production
Pair bone broth with foods rich in:
- Vitamin C: oranges, lemons, kiwi, strawberries, bell peppers
- Protein: eggs, fish, chicken, lean meat
- Copper: cashews, sesame seeds
- Zinc: pumpkin seeds, chickpeas, beef
Vitamin C is particularly important because your body needs it to make collagen.
Tips for Maximum Collagen
- Use joints, knuckles, tendons, chicken feet, or beef feet—they contain more collagen than marrow bones alone.
- Cook low and slow for the recommended time.
- Don’t add salt until the end.
- Freeze leftovers in small portions for easy use.
This recipe uses only a few simple ingredients while maximizing the amount of collagen and gelatin extracted from the bones. Keep in mind that while bone broth is nutritious, evidence that consuming collagen dramatically improves skin or joints is mixed; maintaining adequate overall protein intake and getting enough vitamin C are also important for collagen production.