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BROTH FONDUE
Chicken & Beef Broth Fondue
1 pound sirloin steak
2 boneless, skinless chicken breasts
2 10 ½-ounce cans condensed chicken broth
2 10 ½-ounce cans condensed beef broth
1. Freeze the steak and chicken 1 hour for easier slicing. Slice thinly into bite size
pieces. Let the meat stand at room temperature for 30 minutes before serving.
Blot completely dry with paper toweling. Place on a lettuce-lined platter.
2. In the Fondue Pot, combine the chicken and beef broth. Place the fork ring, if
included, securely on the pot. Set heat at 350ºF/177ºC and bring to a boil,
about 8 to 10 minutes.
3. For serving, spear beef and chicken slices with the fondue forks and cook 1 to 2
minutes or to desired doneness. Rest forks in the fork ring slots, if included, or
on edge of pot while cooking. Serve with prepared sauces if desired. Makes 4
servings.
Hints: Bite size pieces of vegetables such as mushrooms, broccoli, cauliflower,
zucchini, peppers, etc. may also be cooked in broth with the meat, if desired.
Vegetable broth may be used instead of chicken or beef broth.
OIL FONDUE
TIPS FOR SAFE USE: WHEN USING HOT OIL FOR MEAT FONDUE - REVIEW
THE FOLLOWING RECOMMENDATIONS BEFORE USING YOUR FONDUE POT
WITH OIL:
ALWAYS exercise caution when cooking food in hot oil. It is not recommended that
children be present when cooking with hot oil.
Since some spattering of oil will occur during cooking, you may wish to place the
Fondue Pot on a protective heat-resistant mat or tray to prevent oil from spattering
onto the table covering or surface. If the surface on which the Fondue Pot is being
used is not resistant to heat, place the Fondue Pot on a heat-resistant board or tray
to protect the surface below. Make sure the Fondue Pot rests level. Position the
Fondue Pot so it is easily accessible to those using it.
To prevent tripping or pulling of the cord, exercise care in the placement of extension
cords if used. Tape cord if necessary.
Make sure the Fondue Pot is completely dry before using.
Fill the Fondue Pot with 3½ cups (28 ounces) vegetable oil. Do not use more than
3½ cups of vegetable oil in the Fondue Pot to prevent the possibility of hot oil
overflowing. Do not substitute lard, shortening, butter, margarine or olive oil for
vegetable oil, as these are not suitable for high temperature cooking.
CAUTION: To prevent personal injury or property damage, never add water or any
type of liquid such as wine or bouillon to the oil as any amount of liquid can cause
eruption of the hot oil.