COLD comfort

Create a mouthwatering menu with these delicious recipes from The Cordony Kitchen.

- Amanda Cordony

CHICKEN AND VEGETABLE BROTH

Prep time: 10 mins | Cook time: 2 1/2 hours | Serves: 8–10 

1. Combine all ingredients in a large 8-litre stock pot.

2. Fill pot with water to generously cover chicken and vegetables (about 6 litres).

3. Bring to a boil with lid on. Remove lid and gently simmer for 2-2½ hours.

4. Take off heat to cool. Remove chicken. Use a sieve to separate liquid from vegetables and shred chicken.

5. Decant broth into freezer-proof containers.

NOTES: Chicken broth can be served warm with shredded chicken and cooked risoni. This broth can be used to make two of this month’s featured recipes, including the red lentil and vegetable soup and the chicken, pancetta, lemon and fennel bake.

RED LENTIL AND VEGETABLE SOUP

Prep time: 15 mins | Cook time: 30 mins | Serves: 4–6