What Is The Jelly In Broth?
The jelly-like substance that forms in broth when it’s chilled is called gelatin. It comes from collagen, a protein that’s found in bones, connective tissue, and skin. When you simmer bones and other parts of an animal for an extended period, the collagen breaks down into gelatin, which solidifies when cooled. This jelly gives broth its thick, velvety texture and is a sign of a well-made, nutrient-rich broth.