What differentiates bone broth from conventional broth or stock is the length of time the bones are simmered and what part of the animal is used. A nutrient-rich bone broth utilizes animal parts that are loaded with collagen but not usually part of the average person’s diet, such as knuckles, hooves, and chicken feet. Regular broth and stock are only simmered for a few hours, and while the meat of the animal is included, connective tissue is not. Only by slow-simmering bones and connective tissue for hours can high levels of collagen and gelatin be extracted.