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Bella’s Jiggly Bone Broth

Pure, concentrated, and incredibly nutrient-dense, this “Jiggly” Bone Broth is the ultimate sign of a job well done. The characteristic “jiggle” comes from a high concentration of gelatin, extracted through a slow and steady simmer of marrow-rich bones and connective tissue. This isn’t just a liquid; it is a restorative, protein-rich tonic that supports gut health, joint mobility, and skin elasticity, serving as the perfect foundation for a thriving carnivore lifestyle.

What exactly makes the bone broth “jiggly”? The gelatinous texture is a result of breaking down the collagen found in animal joints, tendons, and bones. When chilled, this collagen turns into gelatin, creating a thick, jelly-like consistency that proves your broth is packed with amino acids.

What are the best bones to use for maximum gelatin? To get that perfect jiggle, prioritize “knuckle” bones, chicken feet, oxtail, or marrow bones. These cuts are the highest in connective tissue and provide the structural proteins needed to create a dense, gelatinous broth.

Do I need to add vinegar to extract the minerals? While some use apple cider vinegar to help break down the bones, a long, slow simmer in pure water is often sufficient to extract the collagen and minerals. If you are a strict carnivore, you can omit the vinegar entirely and still achieve a perfect set.

How long should I simmer the bones? For beef bones, a simmer of 24 to 48 hours is ideal to extract every bit of nutrition. For chicken bones, 12 to 24 hours is usually enough. Using a slow cooker or a heavy pot on the lowest heat setting ensures a gentle, consistent extraction.

How do I remove the layer of fat on top? Once the broth has chilled and solidified, a hard layer of white fat (tallow) will form on the surface. You can scrape this off to use for cooking later, or leave it in to increase the fat content of your warm broth.

What is the best way to consume this? You can heat a mug of broth and sip it as a warm morning tonic, use it as a base for any carnivore soup, or even eat it cold in its gelatinous form for a quick, nutrient-dense snack.

Bella’s Jiggly Bone Broth

This specialized bone broth is designed to achieve maximum "jiggle," a sign of high gelatin and collagen content extracted from the connective tissues of oxtail and chicken drumsticks. By combining beef and poultry, you create a complex flavor profile that is as nutrient-dense as it is delicious. Once chilled, this broth transforms into a firm jelly that can be portioned out and easily reheated, providing a quick, restorative boost for gut health and joint support.
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Prep Time 5 minutes
Cook Time 50 minutes
Servings 4

Ingredients
  

  • 1.5 pounds oxtail
  • 1 to 2 pounds chicken drumsticks
  • Water enough to cover the meat

Instructions
 

  • Place the oxtail pieces and chicken drumsticks into the inner stainless steel pot of an Instant Pot.
  • Pour in just enough water to fully cover the meat. If you prefer a larger quantity of broth, you may add additional water, ensuring you stay below the maximum fill line.
  • Secure the lid and set the steam release valve to the sealing position. Select the Pressure Cook or Manual setting and set the timer for 50 minutes on high pressure.
  • Once the cooking cycle is complete, allow the pressure to release naturally. Carefully remove the lid and use a slotted spoon to remove the meat from the liquid.
  • Pour the liquid through a fine-mesh strainer into a glass storage container. Place the container in the refrigerator to chill overnight until the broth reaches a firm, jiggly, gelatinous consistency.
  • To serve, scoop out the desired amount of gelatin and reheat it gently in a small saucepan over low heat until it returns to a hot liquid form. The broth can be stored in the refrigerator for up to 5 days or frozen for up to 6 months.


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