Fondue with Hot Broth Recipe

From Dorothy McNett's Recipe Book.

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Fondue with Hot Broth

From Dorothy McNett's Recipe Book at

4-6 cups good quality vegetable, chicken, or beef broth
1 tablespoon extra virgin olive oil

chicken or turkey, or veal cut into slices about 1/2 inch to 1 inch sizes
1 tablespoon flour
1 tablespoon soy sauce
pepper to taste
fine dried herbs such as Italian or Herbes d Provence

dipping sauces such as a spicy one, a soy sauce based one, a barbecue one, etc.

In bottom of metal fondue pot or a saucepan heat the broth until boiling. Drizzle in some olive oil. In meantime, cut the chicken into slices or small chunks. Combine the flour, soy sauce, and seasonings and gently toss the chicken pieces in it. To serve, arrange a variety of dipping sauces around the table. Keep the broth boiling on the fondue burner. Give each person a fondue fork to spear a piece of chicken or meat and then dip it into the hot broth until done, usually just a minute or two. If you cut the pieces too large, it will take too long. Keep them small but large enough to stay put on the fondue fork during cooking. It is better to cut them into strips about 1/4 inch thick and 1/2-1 inch wide so that they can be speared accordian fashion.

Recipe created 2004-01-13.

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