I’ve basically only made broth from chicken bones. If I buy a rotisserie chicken I save the carcass and put it in the crockpot. I cover with water - add maybe some salt, pepper, garlic powder, and some apple cider vinegar. Then set it on low for at least 24 hours.

I don’t actually drink it though. When it’s cooked enough I strain out all the bones, then portion it out into small containers which I seal and then freeze. I then use it for cooking, with recipes that use broth in them.

So make I don’t get the full benefit, but I do have a serving of collagen powder just about every day.