The purpose of this study was to extract and chemically characterize by spectroscopy techniques the collagen from chicken feet to add value to this food industry waste. The chicken feet were soaked in 4.0% acetic acid, filtered and dried to obtain the collagen material. Its composition has been analyzed by ICP-MS and FTIR spectroscopy. Results showed a collagen yield of 5.3%, with a composition was 78.5, 9.7, 6.9 and 4.8 g/100 g of proteins, moisture, lipids and ashes, respectively; of which 99% are macro-minerals of great importance to human health. Of the proteins, 71% corresponded to collagens, indicating that its collagen material is nutritionally richer and due to its high purity it can also be used as a raw material for, gelatin, hydrolyzed collagen or bio-curatives.