After boiling a chicken for soup and straining with a fat separator, how much fat is left in the chicken? Does it depend on how long I boil the chicken for?
Chicken – Fat in chicken skin after boiling
chickenchicken-stock
Related Topic
- Chicken – Boiled chicken: coloured parts of the meat
- Chicken – Removing the skin from chicken before or after cooking
- Chicken – a “soup chicken”
- Chicken fat solidifies on hot broth
- Chicken – Why does the fat on the chicken broth sometimes solidify, sometimes not
- Chicken – Crisping chicken skin after braising
- Chicken – How quickly can chicken stock turn sour
- Chicken – My stock made from leftover rotisserie chicken is very gelatinous. I thought only uncooked chicken bones made stock gelatinous. Any explanation
Best Answer
Yes, it depends on how long you cook the chicken. Much of the fat is in the skin and can be removed by peeling it; other fat (such as in the thighs) tends to stick around. Long, slow cooking will render more of the fat, which melts at around 95° F.
I'm guessing you're trying to avoid fat for dietary reasons, but consider saving it for future cooking purposes - like where you might use another oil. It's delicious, and not terribly harmful in small quantities.