Protein: which has more?

There is no reliable winner.

Both chicken and beef bone broth get much of their protein from collagen. Slow cooking breaks down collagen into gelatine and amino acids, which then move into the liquid. The final protein content depends on the ingredients used, the cooking time, the ratio of bones and connective tissue to water, and the final concentration of the bone broth.

Because concentration matters more than species, compare the protein per serving to find the option with the most protein, whether it’s chicken or beef.

If protein is the priority, compare the per-serving number on the pack rather than relying on “beef” or “chicken” as shorthand for strength. A bone broth powder or concentrate usually carries more protein per serving than a ready-to-drink liquid bone broth, because much of the water has been removed. There’s more on why concentration drives the number in our bone broth protein guide.

One point applies to both. Bone broth is collagen-rich, but it is not a complete protein the way eggs, dairy, meat or whey are - collagen is lower in certain essential amino acids, including leucine. Use it as one protein source within a varied diet, not as the only protein you rely on.

Collagen: the type is the real difference

For collagen, the more interesting difference is not the total amount. It is type.

Beef bone broth is usually rich in Type I and Type III collagen. These are the types associated with skin, bone, tendon and connective tissue. Type I is the most abundant collagen in the body, and beef is a strong source of it.

Chicken bone broth can provide Type I and Type III collagen, but it also has an advantage in cartilage-rich ingredients: Type II collagen. Type II is the collagen associated with cartilage, which is why chicken bone broth is often discussed in relation to joint health.

What each type is associated with, in short:

  • Type I - skin, bone, tendon and connective tissue.

  • Type III - skin, softer connective tissue and organs, often found alongside Type I.

  • Type II - cartilage, and the type chicken bone broth is especially known for when made with cartilage-rich parts.

Eating Type II collagen does not mean it travels directly to your knees. The body breaks dietary collagen down into amino acids and peptides, then uses those building blocks where needed. The type still matters, because it tells you what the original food source is rich in, but it is not a promise about where the collagen ends up. There’s a fuller breakdown in our bone broth collagen guide.

Which has more overall - and what actually decides it

For both protein and collagen, the final amounts are determined mostly by how the bone broth is made.

The important variables are:

  • the cuts used

  • whether cartilage, joints and connective tissue are included

  • how long the bone broth is cooked

  • how much water is used

  • how concentrated the finished product is

Well-made chicken and beef bone broth can both be collagen-rich. A poor version of either can be thin and low in protein.

The simplest home test is still the chilled gel. If a liquid bone broth sets to a soft jelly in the fridge, that usually means gelatine has been extracted through slow cooking. A liquid bone broth that stays completely watery may still contain some protein. Still, it is unlikely to be especially collagen-rich unless it has been processed into a concentrate or powder.

The jelly test is not a laboratory measure, but it is a good common-sense guide.

Which has more health benefits?

Chicken and beef bone broth overlap more than they differ.

Both provide protein, collagen-derived amino acids such as glycine and proline, and a savoury food format that can replace less useful options in the diet. Both can be used as a warm drink, a light meal base, or a way to make home cooking more nutrient-dense without relying on fortified foods or synthetic powders.

The difference is emphasis.

Beef bone broth is the better choice when you want something substantial. Its deeper flavour makes it satisfying as a warm drink, and its Type I and III collagen make it sensible if you are thinking about skin, hair, nails, bones and broader connective tissue over time.

Chicken bone broth is the better choice when you want something lighter and easier to use often. It is gentle in flavour, easy to sip, and useful in everyday cooking. Because chicken bone broth can include Type II collagen from cartilage-rich parts, it is the one to reach for when joint comfort is the concern.

For digestion, energy and daily eating, the better bone broth is the one you will actually use. A lighter chicken bone broth is easier to drink every day; a richer beef bone broth is more satisfying when you want something filling and savoury. The benefit comes from repeated use as part of a good diet, not from picking the theoretically perfect animal once.

Which is better for cooking?

Chicken bone broth is generally more flexible. Beef bone broth is generally more powerful.

Chicken bone broth works almost anywhere you would use chicken stock. It is useful in soups, risottos, ramen, couscous, rice, lentils, sauces and lighter stews. It adds savoury depth without taking over the dish. If you cook for a household with different tastes, chicken bone broth is often the easier default.

Beef bone broth is better when the dish can take a deeper flavour. It suits red meat, mushrooms, onions, tomatoes, pulses, gravy, ragu, chilli, braised vegetables and winter cooking. It can make food taste more substantial, but it is not always what you want in delicate dishes.

A simple rule works well: use chicken bone broth where you want background savoury support, and beef bone broth where you want depth.

For cooking value, concentration matters again. A concentrate or powder is the most practical option for replacing stock cubes in sauces, rice, stews or gravy. Ready-to-drink bone broth is better when the liquid itself is part of the dish, as in soup, ramen or risotto.

Which is easier to make?

Chicken bone broth is usually easier to make at home.

Chicken bones are easier to find, especially after a roast chicken. They are smaller, cook more quickly, and usually do not require the same long simmer as beef bones. Chicken bone broth can be made in a stockpot or slow cooker with little effort, and it is forgiving. Add the carcass, water, a little seasoning, and perhaps vegetables or herbs if you want them. Cook slowly, strain, chill and store.

Beef bone broth takes more planning. Beef bones are larger and denser. They often benefit from roasting first, and they usually need a longer cook to extract flavour and gelatine properly. The result can be excellent, but it asks more of the kitchen: more time, more space, and usually a stronger smell while it cooks.

Chicken is also easier to use up. A batch of chicken bone broth fits into more meals during the week. Beef bone broth is useful, but its flavour is more specific.

Homemade is a good option when you have the time and the ingredients. When you do not want a stockpot running for hours, ready-made bone broth fills the gap - not to make home cooking redundant, but for the days when a proper slow cook is not realistic.

Which should you choose?

Choose beef for a richer, deeper, more savoury bone broth and a strong source of Type I and III collagen. It is good for sipping when you want something substantial, and for stews, braises, gravies and slow-cooked meals. Browse grass-fed beef bone broth.

Choose chicken for a lighter, more delicate bone broth that also brings Type II from cartilage-rich ingredients. It is easy to drink often, gentle in cooking, and usually the more flexible everyday option. Browse free-range chicken bone broth.

For the most protein or collagen per serving, prioritise concentration over animal. A concentrate or powder usually beats a watery liquid bone broth, whether it starts with chicken or beef.

This is not a false choice. Both are useful: beef gives depth, chicken gives lightness and flexibility. The Classic Bone Broth range comes in both chicken and beef, so keeping one of each is often the most sensible answer, and you can shop bone broth in whichever format suits you.