Will collagen, gelatine and mineral nutrients be lost when fat is removed from broth?

For nutritional reasons, i am making a large amount of chicken & bone broth. I use a whole chicken, and simmer it in a large pot for about 24 hours.

Currently however, i do not wish to ingest as much fat. I learned that chicken broth will contain approximately 10-15% fat.

I could easily remove/separate the fat from the broth, but i am concerned as to whether i would then also lose the collagen, gelatine, mineral and other nutrients.

The question is therefore: are these contained in the fat? Or are they to be found in the liquid itself?

Best Answer

Most of what you're interested is in the water/broth, not the fat.

This is especially obvious for the gelatin; the whole reason that broth has that nice mouthfeel and thickens or gels when chilled is that it's full of gelatin. The other proteins and nutrients are just as water-soluble.

You may end up with some particles mixed into the fat, so it might not be pure fat, but it's pretty close.

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Should I remove the fat from my bone broth?

Usually in the process of making bone broth, foam on the top has to be skimmed while the broth is cooking. However if there is an oily/fatty substance on top after making the broth, it makes no difference whether or not you skim.

How do you get the most collagen out of bone broth?

What is this? Since bone broth is often graded by how gelatinous it is upon cooling, sometimes apple cider vinegar or white vinegar is added in small amounts to help break down the animal proteins and connective tissues. This aided breakdown helps provide a broth higher in protein and collagen.

What do you do with the fat layer on bone broth?

If you've ever made a long-cooking stew or stock and found the liquid all jellied after a night in the fridge, that's gelatin at work. In its natural form, it gives stocks and sauces a thicker body and lip-smacking richness.

STOP Taking the WRONG Collagen | Collagen vs Bone Broth Benefits

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