The Food Lab: Better Home Cooking Through Science

But here’s an interesting thing: although chopping the
bones into pieces increased the rate of flavor extraction, it
didn’t have nearly as much impact on body development.
Flavor extraction is a fast process—it’s all about getting stuff
out from inside the meat and dissolved in the water. Getting
the gelatin out, on the other hand, requires not just
extraction of the collagen; it is a chemical process that takes
time, no matter how finely that collagen is chopped.