Extracting maximum nutrients and collagen when making chicken bone broth from chicken feet - Ask Extension
When making bone broth from chicken feet on a stove top simmering between 180 and 190 degrees would simmering longer than 12 hours extract more nutrie...
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Extracting maximum nutrients and collagen when making chicken bone broth from chicken feet #938111
Asked July 06, 2026, 11:40 AM EDT
When making bone broth from chicken feet on a stove top simmering between 180 and 190 degrees would simmering longer than 12 hours extract more nutrients and collagen than simmering for only 12 hours?
Hernando County Florida
Expert Response
Stuart,
The answer is yes and no. This is what I found from Illinois Extension:
First, regular broth is made by simmering meat with water, vegetables, herbs and spices for a short period of time. It’s generally a thin liquid that is light in color. Both stock and bone broth are made from simmering bones of meat with vegetables, herbs and spices. The only difference is that bone broth is simmered for longer, sometimes up to 24 hours. The result is slightly more nutrients, including protein. It’s also somewhat thicker due to more collagen being released from the bones, and some say it has a richer flavor and fuller mouth feel.
The answer is yes and no. This is what I found from Illinois Extension:
First, regular broth is made by simmering meat with water, vegetables, herbs and spices for a short period of time. It’s generally a thin liquid that is light in color. Both stock and bone broth are made from simmering bones of meat with vegetables, herbs and spices. The only difference is that bone broth is simmered for longer, sometimes up to 24 hours. The result is slightly more nutrients, including protein. It’s also somewhat thicker due to more collagen being released from the bones, and some say it has a richer flavor and fuller mouth feel.
