What order of magnitude of collagen can be put in bone broth?
Created December 31, 2014 at 3:59 PM
I've seen an extremely high number of articles, books, etc. that talk about the collagen and other beneficial organic compounds that can be found in bone broth. However, aside from an analysis that found that only a small amount of calcium gets into it, I have seen no information on how much collagen could be extracted from a chicken carcass through traditional broth-making methods.
I am aware that no exact numbers can be given, because using different types of bones/joint material will give very different results. I'd be satisfied with a rough order of magnitude (i.e., 20 g, 50 g, 200 g, etc.). If anyone knows any answers to the following questions, that would be tremendously helpful:
1. What percentage of a chicken is collagen? (All I have found so far is that chicken feet are about 9% collagen.)
2. What percentage of a chicken carcass's collagen can be extracted via traditional chicken stock making methods?
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I am guessing most of it. For chicken feet, you only need a 12-18 hour boil. This is a by eye estimation based on how much gelatin you can get from pig feet or chicken feet. It does look of order 10% of the solid mass. It is a good question because definitely, collagen is the most important nutrient we get from bone broth. I make more diluted bone broths than most here, typically only 24 hours, 5 gallons at a time, 3-4 lbs bones, with lots of vegetables (carrot tops, collard stems, onion peels, etc). When I freeze it, the top gallon is gelatinous and fat enough. The bottom one, I add porcine gelatin and lard.
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