You don’t have to eat a lot of extra fat to get extra flavour. You can remove any visible fat from the meat and chicken before you cook it. Furthermore you can remove still extra fat from chicken or meat broth and various sauces. Chill the broth or the sauce well in the fridge. When cold, the fat rises to the top and solidifies. You can then remove it easily with a spoon and use the broth or the sauce as required.
How to remove fat from stocks and sauces
