How To Save Money On Chicken
How To Save Money On Chicken is a medium Australian recipe that serves 4. 200 calories per serving. Recipe by Alex Baka on YouTube.
Prep: 40 min | Cook: 22 min | Total: 1 hr 12 min
Cost: $13.05 total, $3.26 per serving
Ingredients
- 1 whole Whole Chicken (about 1.5 kg, skin on, purchased from Paddy's Market or any local butcher)
- to taste pinch Salt (lightly season skin before roasting)
Instructions
Prepare Workspace
Clear a clean cutting board, dry your hands completely and ensure the chef's knife is sharp.
Time: PT5M
Remove Wings
Hold the chicken upright, locate the wing joint, and cut straight through the joint with the knife, following the path of least resistance.
Time: PT5M
Detach Legs
Find where each leg separates from the body, cut to the joint, snap the knuckle out, then cut around the knuckle to free the leg.
Time: PT5M
Separate Thigh from Drumstick
Identify the visible fat line between thigh and drumstick and cut along it, slicing through the knuckle to separate the two pieces.
Time: PT5M
Trim Wing Tips
On each wing, cut off the tip (the pointed end) and then separate the flat from the drumette by cutting along the joint.
Time: PT3M
Remove Breast Meat
Cut slightly off the center of the breast, locate the breastbone, and cut around it, keeping the knife flush against the carcass to separate the flesh cleanly.
Time: PT5M
Collect Skin Pieces
Leave the skin on all pieces; if you prefer skin‑only chips, gently pull the skin away from the meat and set aside.
Time: PT5M
Preheat Oven
Set the oven to 200°C (392°F) and allow it to fully preheat.
Time: PT5M
Temperature: 200°C
Arrange Skin on Tray
Line the roasting tray with parchment paper, spread the skin pieces in a single layer, and sprinkle lightly with salt.
Time: PT5M
Roast Until Crispy
Place the tray in the oven and roast for 15‑20 minutes, watching closely until the skin turns golden‑brown and crisp.
Time: PT20M
Temperature: 200°C
Collect Rendered Fat (Spatchcock)
Remove the tray, carefully pour the liquid fat into a small bowl; let it cool before storing.
Time: PT2M
Cool and Store
Allow the skin chips to cool completely, then transfer to an airtight container. Store the rendered fat in a sealed jar.
Time: PT5M
Nutrition Facts
- Calories
- 200
- Protein
- 12 g
- Carbohydrates
- 0 g
- Fat
- 15 g
- Fiber
- 0 g
Dietary info: High protein, Low carb, Gluten‑free, Keto‑friendly
Allergens: Chicken
Ingredient Substitutions
- Instead of Whole Chicken: Whole Turkey, Whole Duck
- Instead of Salt: Sea Salt, Kosher Salt
Equipment Needed
- Chef's Knife
- Cutting Board
- Roasting Tray
- Parchment Paper
- Oven
- Tongs
- Small Bowl
- Spoon
Critical Steps — Do Not Skip
- Keep the hand holding the knife completely dry and clean.
- Follow natural fat lines for clean cuts.
- Pat the chicken skin dry before roasting.
- Render the skin at a high temperature to achieve crispness.
Chef Tips from the Video
- Dry the skin with paper towels and a light dusting of salt for maximum crunch.
- Save the carcass and wing tips for a rich homemade chicken stock.
- If you prefer less fat, trim excess skin before roasting.
- Store rendered fat in the refrigerator; it solidifies and can be scooped like butter.
Troubleshooting
Skin does not become crisp.
Ensure the skin is thoroughly patted dry, spread pieces without overlap, and increase oven temperature to 220°C for the final minutes.
Rendered fat splatters when pouring.
Use a deep roasting tray lined with foil and pour slowly into a heat‑proof bowl; let the fat settle before transferring.
Storage
Refrigerator: Skin chips: airtight container, up to 3 days. Rendered fat: sealed jar, up to 2 weeks.
Freezer: Rendered fat: freeze up to 3 months. Skin chips can be frozen but may lose crispness.
Room temperature: Do not leave at room temperature longer than 2 hours.
Make-Ahead Tips
- Render extra chicken fat and store it for sautéing vegetables or frying eggs.
- Skin chips can be reheated in a hot pan for a few seconds to restore crunch.
Frequently Asked Questions
What is the cultural significance and history of using whole chicken and making chicken skin chips in Australian cuisine?
In Australian home cooking, buying a whole chicken from local markets like Paddy's Market is a long‑standing practice to save money and ensure freshness. Rendering the skin into crispy chips, often called "spatchcock," reflects a tradition of using every part of the bird, especially during backyard barbecues and winter soups.
How does the tradition of rendering chicken skin into chips differ between Australian and other Western cuisines?
While many Western cuisines treat chicken skin as a by‑product, Australian cooks frequently crisp the skin as a snack or garnish, valuing the rendered fat for its high smoke point. This contrasts with, for example, American Southern cooking where skin is often discarded or used only in gravies.
What regional variations exist within Australia for serving crispy chicken skin chips?
In coastal regions, the chips are sometimes tossed with lemon zest and herbs; in the outback, they may be seasoned with native bush spices like pepperberry. Some families serve them alongside pea soup or as a topping for salads.
What occasions or celebrations is crispy chicken skin traditionally associated with in Australian culture?
Crispy chicken skin chips are popular at casual gatherings such as backyard barbecues, AFL match viewings, and as a crunchy addition to Christmas dinner leftovers. They are also a favorite snack during winter when hearty soups are served.
What authentic ingredients are essential for traditional Australian chicken skin chips versus acceptable substitutes?
Traditionally the dish uses a whole, skin‑on chicken purchased fresh from a market and plain sea salt. Substitutes can include turkey or duck skin for a richer flavor, and kosher salt can replace sea salt without altering the texture.
What other Australian dishes pair well with crispy chicken skin chips and rendered spatchcock fat?
They pair beautifully with classic Australian pea and ham soup, pumpkin bisque, or as a topping for a fresh beet and feta salad. The rendered fat is excellent for sautéing vegemite‑glazed mushrooms or frying eggs for a hearty breakfast.
What are the most common mistakes to avoid when making crispy chicken skin chips at home?
Common errors include not drying the skin, overcrowding the roasting tray, and roasting at too low a temperature, which results in soggy chips. Also, cutting with a dull knife can tear the skin and make separation difficult.
Why does this recipe render the skin at 200°C instead of a lower temperature?
Rendering at 200°C quickly melts the subcutaneous fat, allowing the skin to crisp without steaming. Lower temperatures keep the fat trapped, producing chewy rather than crunchy chips.
Can I make the chicken skin chips ahead of time and how should I store them?
Yes, store the cooled chips in an airtight container in the refrigerator for up to three days. Re‑crisp them in a hot pan or under a broiler for a minute before serving.
What does the YouTube channel Alex Baka specialize in?
The YouTube channel Alex Baka focuses on budget‑friendly cooking hacks, meat‑cutting tutorials, and practical home‑cooking techniques that help viewers save money while preparing flavorful meals.
Last updated: August 26, 2026
