Need a broth fondue recipe

hi gals do any of you have a recipe for a fondue with chicken stock as the base?
i am having a hard time finding a recipe that is anything but a cheese base

thanks!

Re: Need a broth fondue recipe

I make a fillet mignon fondue. If you are interested.

I use low sodium beef broth and buy either fillet mignons or fillet tip - just cube the meat and cook it in the broth - then I make a couple of sauces and serve with a salad and some veggies.

Re: Need a broth fondue recipe

thank you - thats the kind of thing i want to do for chicken- i just need to use chicken broth and add spices....however im not very good at just adding spices so i was hoping ot find a recipe

ive combed google and every other recipe site...no recipes for a broth fondue..only cheese or a "ginger broth" yuck

Re: Need a broth fondue recipe

Well I don't see any reason why you can't put some chicken broth and white wine and some spices in the pot and cook stuff like shrimp etc in there.

Etd to add try mongolian hot pots - those are made with broth

Message edited 3/9/2006 5:52:28 PM.

Re: Need a broth fondue recipe

when we went out once, they added beer to the pot.

Re: Need a broth fondue recipe

Red Wine and Herb Court Bouillon Fondue

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Sipping Tips: Red, white or in-between, let you palate be your guide. Choose the same wine used in the court bouillon, or use your protein or produce of choice to guide your selection. Try an un-oaked Chardonnay, to enhance seafood or salmon. Or sip on peppery Pinot to complement the black peppercorns in the bouillon and the meaty flavors found in rib eye or New York strip.

Create a medley of wonderful dipping sauces for your freshly cooked dippers including (click for recipe):

Ginger Soy
Pistou
Clarified Butter


2 Tbsp. Henry's Unsalted Butter
2 Tbsp. Henry's Extra Virgin Olive Oil
1 small onion, minced
4 cloves garlic, minced
1 organic carrot, peeled and diced
2 ribs celery, diced
2 c. red wine (Cabernet Sauvignon, Merlot, or Zinfandel)
3 c. organic chicken, beef or vegetable broth
3 bay leaves
4 juniper berries
10 peppercorns
2 sprigs rosemary
4 sprigs thyme
1 tsp. sea salt

Heat butter and oil in a soup pan over medium heat. Add onions and garlic. Cook for 2 minutes. Add carrots and celery. Cook for about 5 minutes, until very soft. Add wine, broth and herbs. Cover and simmer for about 30 minutes. Strain and pour into fondue pot. Keep bouillon gently simmering to ensure proper cooking of dippables. Cooking times vary between vegetables, seafood and meat. In general, seafood will cook in 2 to 3 minutes, vegetables in 3 to 4 minutes, and beef in 3 to 4 minutes.

Dippables
Filet mignon, strip steak or rib eye, cut into bite-sized pieces
Chicken breast, cut into bite-sized pieces
Extra Large shrimp, thawed, peeled and deveined
Scallops
Salmon, cut into bite-sized pieces
Button mushrooms
Portobello mushrooms, cut into bite-sized pieces
Par-boiled baby potatoes, cut in half
Zucchini
Pea pods

Re: Need a broth fondue recipe

BROTH FOR CHINESE FONDUE/SOUP

2 cans beef consomme
1/2 c. chili sauce
1 c. water
3 chicken bouillon cubes
Dash of Worcestershire
Spices of your choice
4 lg. onions
2 cloves garlic
1 c. red wine

Slice 4 large onions and 2 cloves garlic and saute in butter. Add all other ingredients and simmer 1/2 hour. Add 1 cup red wine. Strain and put broth in electric fondue. To be used instead of oil for fondues. After fondue the broth can become Egg Drop Soup. Beat 1 egg with 1 tablespoon water and stir into very hot broth





Recipe: Coq Au Vin fondue from "The Melting Pot"

3 ½ cups vegetable stock
½ cup Burgundy wine
½ cup sliced mushrooms
1 tablespoon, garlic, minced
2 green onions, sliced


Method:

Heat vegetable stock in fondue pot until it begins to simmer. Add all
other ingredients, bring to simmer.


Place individual pieces of desired meat or veggies on fondue fork and
put in pot until correct temperature has been reached. Lobster and
shrimp may take under a minute to cook while beef and pork will take
slightly longer. Take the necessary precautions so you don't eat raw meat.