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

1. Place a large 25cm pot on medium heat. Add 1 tablespoon olive oil, onion, garlic, celery, carrots and salt to taste. Cook for 8-10 minutes.

2. Add tomato paste, smoked paprika, cumin, coriander, bay leaves, lentils, broth and 500-600ml of water.

3. On low to medium heat, bring to a light simmer and simmer for 20 minutes, stirring throughout.

4. While lentils simmer, combine tomato salsa ingredients in a bowl. Mix to combine and set aside.