Collagen Boosting Bone Broth

Four jars filled with bone broth
Bone broth filled jar with macro focus on the upper surface
Bone broth filled jar viewed from above

If you got on this page, please bookmark it, save it, print it and stick it to your pantry’s wall, whatever, just make sure you will have it at hand because this broth is the richest and most dense source of natural collagen for the health of your skin, joints, gut, sleep. Easy to make. All you need is few ingredients, TLC, time and patience. This is not an ordinary soup. This is a super food for super people!

Collagen Boosting Bone Broth

Print Recipe
Serves: 10 Cooking Time: 8 hours


  • a pig foot (cut alongside) and bone mix: 1.5 kg beef bones (joints, knuckles, cartilage rich bones) OR 1 kg chicken bones (carcass, wings, legs, thighs) OR 1 kg turkey carcass. My choice is one pig foot, 2 marrow beef bones, a chicken carcass, 2 chicken wings, 2 chicken feet (paws) for extra collagen, beef/pig ribs for extra flavour (optional)
  • 1 onion (peeled)
  • 2 carrots (cut in half)
  • 1 parsnip
  • 2 celery stalks
  • 3 garlic cloves (peeled and crushed). The garlic is the best transporter of the collagen to your body and enhances its fast absorption.
  • 2 tablespoons apple cider vinegar (it helps to pull more nutrients out of the bones)
  • 2 laurel leaves
  • 5 peppercorns
  • a thumb size of fresh ginger
  • 2 teaspoon of salt
  • water to cover everything +2.5 cm
  • .....................................................
  • Additional optional ingredients for serving:
  • ginger & turmeric
  • fresh raw garlic
  • turmeric & black pepper
  • lemon grass



Choose a large cooking pot that can accommodate all the above mentioned ingredients


Place the pig foot, the marrow bones, the chicken carcass, wings, feet and ribs into the pot


Add the rest of the ingredients: onion, carrots, parsnip, celery sticks, garlic, vinegar, peppercorns, ginger, salt


Cover with water +2.5 cm


Place the pot on a medium heat (flame or induction) until the water starts boiling


Remove the froth with a spoon and reduce heat to minimum


Let it simmer uncovered for 8 hours. The longer, the better as only through this process you extract all the minerals and nutrients and give the broth its concentration


Once the time is off, separate the bones, cartilages, vegetables from the liquid. I place them in a strainer over a bowl to make sure that I don't waste not even a drop of the golden liquid. Here is the separation process I do: 1. vegetables such as the carrots, parsnip and celery go to a tapper to accompany the broth when serving. 2. Same with the meaty beats and the marrow bones. 3. Cartilages and skin go to a tapper reserved for my neighbor's dog. Dogs love them! 4. I squeeze the vegetables that I don't plan to eat (such as the onion, garlic, ginger, leaves) and discard them together with the unwanted bones.


Pour the golden liquid into larger glass jars. I use jars with large enough opening for an easier scooping, wiping & cleaning. Leave outside until it gets at room temperature


Store in the fridge, or you can freeze (in this case, use plastic containers to avoid breaking the glass)


Serve with pieces of meat, vegies, freshly chopped parsley/lemongrass, freshly pressed garlic, half a teaspoon of turmeric & a pinch of pepper for anti-inflammatory effects


The marrow from the beef bones can be served on freshly toasted bread with a sprinkle of salt and black pepper, ideally when you finished simmering the broth, or at a later moment when you warm up your bone broth portion

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