Fondue of Wine "Broth" Recipe

From Dorothy McNett's Recipe Book.

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Fondue of Wine "Broth"

From Dorothy McNett's recipes at Instead of hot oil or boiling broth to cook chicken or veal pieces, try this white wine broth. Use a metal fondue pot and burner. Heat the mixture to boiling and then adjust the heat to keep it just under the boil. Have the chicken or meat cut into bite sized pieces but big enough to be speared securely onto fondue forks. Dip, cook, and enjoy! Have several dipping sauces available on the table for dipping and dunking the cooked morsels. Cumberland Sauce, Mustard Sauce, Bernaise Sauce are just a few suggestions.

1 bottle white wine
1 cinnamon stick
1 celery stalk, cut into chunks
2-3 cloves garlic, smashed
1 teaspoon whole peppercorns
4 whole cloves
1/4 teaspoon coriander
1 teaspoon sugar or honey
1 teaspoon sea salt

chicken breast or veal steak, cut into bite-sized pieces
assorted dipping sauces,or as desired

In a glass or ceramic batter bowl combine the wine, cinnamon, celery, garlic, peppercorns, cloves, coriander, sugar and salt. Allow to stand at least 1 hour to blend flavors. Strain. In meantime, get the chicken or veal cut into approximately half inch cubes, or big enough for the fondue forks to spear comfortably and for the cubes to cook fairly quickly in the hot broth. When ready to serve place the fondue base on the table along with the dipping sauces for serving, fondue plates and forks, etc. Heat the broth in a metal fondue pot, bringing to a boil. Place on the fondue burner, adjust the heat to keep it just under the boil. People spear the chicken or veal pieces and dunk to cook!

Recipe created 2011-09-06.

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