Boulder's Bone Broth: Altitude Lies Crashing Collagen?

By Franklin Everett Shaw

November 9, 2025

The aroma of simmering bones fills kitchens across Boulder, Colorado, a testament to the growing popularity of bone broth. But does the rarefied air of this Rocky Mountain town impact the very essence of this health elixir? Does the altitude affect the collagen, the protein powerhouse that makes bone broth so beneficial? Let’s dive deep into the science and practicalities of making and sourcing bone broth in Boulder.

Bone broth, traditionally made by simmering animal bones and connective tissues for extended periods, is lauded for its collagen content. Collagen, when broken down into gelatin and then further into collagen peptides, is believed to support joint health, skin elasticity, and gut health. But Boulder’s altitude, hovering around 5,430 feet, presents unique challenges and opportunities.

One key factor affected by altitude is boiling point. Water boils at a lower temperature at higher altitudes. This means that in Boulder, water boils at around 202°F (94°C) instead of the standard 212°F (100°C) at sea level. This lower boiling point could theoretically impact collagen extraction.

The lower temperature might lead to a slower breakdown of collagen from the bones and connective tissues. However, the extended simmering time typically used in bone broth preparation can compensate for this. The key is to ensure a long enough simmering period, potentially even longer than recipes designed for sea-level conditions.

Here’s a DIY guide for Boulder residents to maximize collagen extraction:

1. Source High-Quality Bones: Opt for bones from grass-fed, pasture-raised animals. Local farms around Boulder, like Cure Organic Farm or Buckner Family Ranch, are excellent sources. The quality of the bones directly impacts the collagen content.
2. Roast the Bones: Roasting the bones at 400°F (204°C) for about 30-45 minutes before simmering enhances the flavor and can aid in collagen breakdown.
3. Acidic Assist: Adding an acid, such as apple cider vinegar (about 2 tablespoons per gallon of water), helps to draw out the minerals and collagen from the bones.
4. Low and Slow: Simmer the bones for an extended period. For chicken bones, aim for 24 hours; for beef bones, 48-72 hours. The longer the simmer, the more collagen is extracted.
5. Pressure Cooking (Optional): A pressure cooker can significantly reduce simmering time while potentially increasing collagen extraction. Due to the sealed environment, the boiling point isn’t as much of a factor. Follow your pressure cooker’s instructions, typically aiming for 2-3 hours.
6. Strain and Store: After simmering, strain the broth through a fine-mesh sieve or cheesecloth. Allow it to cool, and then refrigerate. The broth should gel when chilled, indicating a high collagen content.

A common mistake is not simmering the broth long enough. Many recipes suggest shorter simmering times, but at Boulder’s altitude, extending the simmering period is crucial. Another pitfall is using bones of poor quality. Bones from conventionally raised animals may contain fewer nutrients and less collagen.

Let’s analyze some local Boulder bone broth brands. Brands like Osso Good Bones and Boulder Broth Company emphasize sourcing bones from local, pasture-raised animals. Their processing methods, including long simmering times and the addition of acids, are designed to maximize collagen extraction.

However, it’s essential to scrutinize their claims. Look for brands that provide detailed information about their sourcing and processing. Ask questions about their simmering times and whether they adjust their recipes for the altitude.

The bio-availability of collagen, or how well your body can absorb and utilize it, is another crucial factor. While altitude might slightly affect the initial collagen extraction, the processing methods and the quality of the bones play a more significant role in bio-availability.

To enhance collagen absorption, consider consuming bone broth with foods rich in Vitamin C, such as citrus fruits or bell peppers. Vitamin C is essential for collagen synthesis in the body.

One challenge specific to Boulder is the dry climate. The arid air can lead to faster evaporation during simmering. Ensure the pot is covered to minimize water loss and maintain a consistent simmering temperature.

Another consideration is the energy cost of long simmering times. Using a slow cooker or pressure cooker can be more energy-efficient than simmering on the stovetop for extended periods.

Ultimately, while Boulder’s altitude presents a slight challenge to collagen extraction in bone broth, it’s a manageable one. By adjusting simmering times, sourcing high-quality bones, and employing proper techniques, Boulder residents can enjoy the full benefits of this nourishing elixir. Support local brands that prioritize quality and transparency, and don’t be afraid to experiment with your own DIY recipes to find what works best for you. The key is to be mindful of the unique conditions of high-altitude cooking and adapt accordingly.