RECIPES: Matt Stone's Chicken

Greenhouse head chef Matt Stone shares some special recipes that can be easily prepared for a family of four on a budget.

Stone said he created these three meals using one whole chicken that cost $11.80.

"The first task is to break the chicken down into breast, legs and wings; it's really a simple process," he said.

"Run a sharp knife down the breast plate and follow down around the carcase - if you're keeping the knife hard against the bone you can't go wrong.

"There's a ball joint at the wing and leg; simply cut straight through. Cut the breast from the legs and cut the wings off. Now you're ready to go.

"The chicken will keep for a few days in the fridge and much longer in the freezer if wrapped well."

RELATED: Fine-dining style at home | RECIPE: Hadleigh Troy's Linguini with Broccoli | RECIPE: Scott O'Sullivan's Beef Suet Pudding | RECIPE: Stephen Clarke's Beef Cheek & Tongue with Pickled Radish | Look to the past to save money | Budget-friendly tips to feed the family

RECIPE: Chicken, Quinoa & Herb Salad
2 chicken breasts
1 cup quinoa
2 cup mixed herbs, eg parsley, mint, coriander, dill
1/4 cup fried shallots
1 lemon
olive oil
salt

sumac

In a hot pan sear the chicken skin side down. Once it starts to caramelise turn down the heat to medium. Cook for about 5 minutes then turn. Leave for a further 5-8 minutes depending on the size, turn off the heat and leave to rest. Sprinkle quinoa into a pot of boiling water and cook for 7 minutes then strain. Allow to sit and steam to finish cooking. Once cool, place into a large mixing bowl. Finely slice the chicken and add. For an extra chicken hit add the juices from the pan. Tear up the herbs and add with the shallots. Zest the lemon into the salad along with half its juice. Season with salt and a large pinch of sumac. Drizzle with olive oil, mix well and serve.

TIPS: Toasted almond, pistachio nuts or currents can also be added. Not all the herbs are needed; whatever is growing in the garden or in the fridge is fine. Cous cous or burgal can be used instead of quinoa; again, use whatever is around.

Chicken, Quinoa & Herb Salad, left, Aromatic Chicken Curry with Rice, and Chicken Broth with Poached Egg & Mushroom

RECIPE: Chicken Broth with Poached Egg & Mushroom
chicken carcase
4 eggs
100g mushrooms, any variety, eg enoki, oyster, button
small bunch coriander
ginger
spring onions
soy

1 green tea bag

Roast the carcase in the oven at 180C for 10-12 minutess until golden brown. Place in a pot with 2L of water with 6 thick slices of ginger and 4 spring onions and bring to the boil. Skim off any oil and foamy bits. Turn down to a simmer and cook for 45 minutes. Pass broth through a fine sieve. Hang the tea bag in the broth and leave for 8 minutess to infuse. Season to taste with the soy. Poach the eggs and place in serving bowls. If using oyster or enoki mushrooms there's no need to pre-cook them, just place them around the egg. Firmer mushrooms will need a slight pre-cook. Pour the hot broth over and add coriander leaves and some finely sliced spring onions. Serve.

TIP: To bulk the dish out you can add some rice noodles or some more vegetables; for example asparagus, broad beans or zucchini. The broth can be frozen for later use.

RECIPE: Aromatic Chicken Curry with Rice
curry paste
2 large tins of coconut milk
sugar, fish sauce, lime juice
4 potatoes
fried shallots
bean shoots
coriander, Thai basil


As far as store-bought curry pastes go I rate Moi Pong brand the best, and Ayam brand for the coconut milk. Cut the chicken legs in half through the joint to separate the thigh and drumstick, same with the wings. Heat a wok or large fry pan. Add a generous splash of vegetable oil and 4 tablespoons of curry paste - more or less is fine depending on personal taste. Stir continuously for 3 minutes. Add the coconut milk and bring to the boil. Next add the chicken and peeled chopped potatoes. Simmer for 25 minutes. Any other loved vegetables can be added. Beans or asparagus are great in curries. Season to taste with sugar, lime and fish sauce. Garnish with herbs, fried shallots and bean shoots. Serve with a large bowl of rice.