[surferjoe2007]

Yes chicken skin has collagen, but probably less than chicken's feet for example. So you may need to eat a lot which does mean a lot of fat.

Home made broth is typically made with a bone. That still has fat but less of it. The reason I say to not use bullion is that it is all chicken fat and zero collagen. You need the rubbery or gluey parts not the fatty parts. Bones are filled with collagen glue too; they'd be brittle without it. You can also use other random rubbery chicken bits, especially the tendons holding two bones together. All you have to do is put a bone, water and salt in a pot, heat for 30 minutes, remove bone. So 30 seconds of prep then a lot of waiting. A chicken bone makes about a pint. I've made soup a few times and I like to make the broth in its own pot while I prep everything else, then I add the broth when it's ready. Broth by itself is great too.

You can freeze the bones or make extra broth and refrigerate or freeze it. A little of the vitamins and flavor might be harmed by freezing, but the minerals and collagen are unaffected. I usually use frozen bones and it still tastes amazing; I don't notice a difference.

I think taking MSM is simpler. Or if you want to go all out then find some chicken feet to make broth. Bone broth is very tasty though.