Chicken Broth “Jiggle” is Pure Gold

There’s a quiet moment of anticipation for all cooks who have attempted to make truly great chicken broth from scratch that comes the morning after. You walk to the refrigerator, pull open the door, and peer into the container holding yesterday’s efforts. What you’re looking for isn’t just flavor or color. You’re looking for the jiggle jiggle.

If you find broth to be a watery, sloshing liquid, your heart might sink a bit. It’ll still make a fine soup, but it isn’t the firm, shimmering, solid mass—a beautiful, savory jelly that quivers when touched—that you were hoping to accomplish. That jiggle is the tangible, visible proof of success. It’s the sign that you haven’t just made broth; you’ve created liquid gold.

This transformative state isn’t magic, it’s science. And it’s the single biggest difference between a standard stock and a rich, luxurious broth that can elevate everything it touches.

Chicken Stock vs Chicken Broth vs Chicken Bone Broth

Let’s quickly clarify the terms here, as 'stock,' 'broth,' and 'bone broth' are used so interchangeably these days it can be confusing. Traditionally, a classic stock was the chef's secret weapon: an unseasoned liquid made by simmering bones for hours to extract body and collagen, used as a base for sauces and soups. A classic broth, by contrast, was made by simmering meat for a shorter time, seasoned, and intended to be eaten directly as a light, finished soup. 

Then where does the popular item seen on grocery shelves called “bone broth" fit in this spectrum? It’s essentially the best of both worlds. It proudly reclaims the old-world, stock-making technique—the long simmer of bones for body and gelatin—but is made with enough care and flavor to be sipped and savored on its own, like a broth. When we talk about pursuing that signature jiggle, we are firmly in the world of a true bone broth—a liquid built with the rich soul of a classic stock.

Why the Jiggle is the Goal

That wonderful jiggle comes from one thing: gelatin. When you slowly simmer chicken bones and connective tissues for a long time, the collagen locked within them breaks down and dissolves into the water. As the broth cools, these dissolved proteins link up to form a matrix that traps the liquid, turning it into a soft gel.

A gelatin-rich chicken broth has an incredible, silky mouthfeel that coats your tongue. It gives soups and sauces a satisfying body and weight that you can’t get any other way. It’s the secret weapon behind a velvety pan sauce that clings perfectly to a piece of seared meat, or a risotto that’s naturally creamy without being weighed down by cheese. In essence, flavor rides on the back of gelatin. A watery chicken broth tastes thin because it is thin. A gelatinous chicken broth feels substantial because it is packed with the very essence of the chicken.

So, how do we maximize it? The pursuit of the jiggle comes down to two key things: your source material and your technique.

Premium Chicken Makes Premium Chicken Broth

If gelatin is your goal, you have to use the parts of the chicken that are richest in collagen. A boneless, skinless chicken breast will give you a pale, thin liquid. The real treasure is in the parts we too often overlook.

There is an important hierarchy of collagen. At the absolute top of the pyramid are chicken feet. They are almost entirely skin, bone, and connective tissue, and they are the undisputed champions of creating a gelatinous broth. Just below them are the necks, backs, and wing tips—bony and full of cartilage, they are phenomenal contributors.

This is where the use of quality ingredients becomes non-negotiable. You can’t expect extraordinary broth from ordinary ingredients. The health and structure of the bird have a direct impact on the quality of its bones and connective tissue. Seeking out the best possible source—like the frames and feet from a well-raised bird such as a Jidori chicken—provides the raw material for something truly special. These parts aren't "scraps"; they are the very soul of a great broth. A better bird simply has more to give.

Easy to Follow Chicken Broth Recipe to Achieve the "Jiggle"

With your collagen-rich parts in hand, technique becomes everything. This is a process of patience, not power. Here is an easy to follow chicken broth recipe with step-by-step instructions:

1. Key Ingredients: chicken feet, chicken cartilage, chicken bones, chicken wing-tips

2. Start Cold: Place your chicken parts in a large, heavy-bottomed pot and cover them with cold water. Starting with cold water allows the proteins to dissolve more slowly and completely, resulting in a clearer, more flavorful final product.

3. Add an Acidic Touch: Add a small splash of something acidic, like apple cider vinegar or lemon juice (about a tablespoon per gallon of water). The acid helps to break down the cartilage and connective tissue, coaxing even more collagen out of the bones.

4. The Barely-There Simmer: Bring the pot slowly up to temperature. Once you see the first bubbles, reduce the heat to the lowest possible setting that maintains a gentle simmer. You are not boiling. A rolling boil will emulsify the fats, cloud your broth, and can even damage the delicate gelatin strands you’re working so hard to create. You’re looking for a lazy, hypnotic state—just a few tiny bubbles breaking the surface every few seconds. Skim any foam that rises to the top in the first hour.

5. Time is the Final Ingredient: Now, you wait. A truly great extraction takes time. Let the pot barely simmer for a minimum of 8 hours, though 12 is better. Some purists will even go for 24 hours. This long, slow heat is what it takes to patiently unlock and melt all that precious collagen.
   
   

After its long slumber, strain your broth carefully through a fine-mesh sieve, let it cool, and transfer it to the refrigerator. Then, be patient for just one more night. The next morning, when you open that lid and are greeted with a beautiful, jiggly, golden jelly, you’ll know you’ve done more than just make broth. You’ve mastered the pursuit of the jiggle. This magical chicken broth is ready to be used or even warmed up and sipped as nutritious chicken bone broth.

Include a pack of chicken feet, wing tips, chicken cartilage (aka “soft bone”) and chicken bones with your next purchase to make this magical broth at home. If you’re already handy with a knife, you may want to order our whole California Red chicken (comes with feet intact) and harvest the ingredients yourself.