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 &amp; 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?
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.