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?
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.