CHICKEN FONDUE BROTH RECIPES
FONDUE BROTH RECIPE - FOOD.COM
Denis and I have had the most wonderful evenings with friends over our fondue pot. Lots of wine and great conversations. Some evenings lasting 4 or 5 hours. Hope you will all try this recipe and enjoy it as much as we do!
Total Time 1 hours 5 minutes
Prep Time 5 minutes
Cook Time 1 hours
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Mix all the ingredients in your fondue pot, and simmer for 1 hour.
- When you are ready to start, bring the broth to a boil.
- We usually have thinnly sliced beef (Chinese fondue beef), large raw tiger shrimp, scallops, portabello mushrooms, and chicken.
- Of course, you can have what ever meat and vegetables you wish.
- Guten apetit!
Nutrition Facts : Calories 408.2, FatContent 0.3, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 2315.9, CarbohydrateContent 33.5, FiberContent 3.5, SugarContent 5, ProteinContent 3.5
BEEF AND CHICKEN FONDUE RECIPE - PILLSBURY.COM
Fondue is back! And it's better than ever when meat, poultry and veggies are fondue-cooked then dipped into this creamy cucumber sauce.
Provided by Pillsbury Kitchens
Total Time 2 hours 30 minutes
Prep Time 30 minutes
Yield 8
Number Of Ingredients 24
Steps:
- To make creamy cucumber sauce, in medium bowl, beat cream cheese with spoon until creamy. Stir in remaining sauce ingredients. Cover; refrigerate until chilled, about 2 hours.
- Cut steak and chicken across grain into 1x1/2-inch pieces. Blot dry with paper towels; arrange on lettuce-lined platter. Cover; refrigerate until serving time. Arrange vegetables on separate platter; set aside.
- At serving time, divide broth between two 3-quart electric fondue pots; add half of garlic, parsley, thyme, salt and the pepper to each fondue pot. Heat at 375°F until boiling.
- With long-handled fondue forks, spear meats and vegetables; place in hot broth. Cook 2 to 4 minutes, keeping broth at a low boil, until beef and vegetables are desired doneness and chicken is no longer pink in center. (Because fondue forks become very hot, transfer meat and vegetables to plate and use table fork for eating.) Serve with sauces for dipping.
Nutrition Facts : Calories 400 , CarbohydrateContent 11 g, CholesterolContent 125 mg, FatContent 0 , FiberContent 2 g, ProteinContent 35 g, SaturatedFatContent 13 g, ServingSize 1 Serving with Creamy Cucumber Sauce, SodiumContent 1870 mg, SugarContent 5 g, TransFatContent 1/2 g
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