Chicken and beef fondue with broth

In view of the San Juan festival, Loreto, author of Sabores de Colores , proposes a totally festive recipe, which will fill the table with colour, joy, good food... and little preparation work! Go ahead and try this fondue, because it is very likely different from the ones you have tried so far, and it will be a sure hit with all the guests.

St. John's Day is just around the corner and I want to suggest a recipe that I think is great for such a joyful celebration among friends as this one. Apart from providing you with a genuine and fun time with your loved ones, it will take you very little work, which is always appreciated!

The delicious recipe I bring you today is a fondue , but not just any fondue: the one we always make at home is a fondue with a chicken and beef broth base. This time, no oil and no cheese! A fondue that, in my opinion, comes from the Chinese version of hotpot, and is much lighter than the ones we are used to tasting, whether it is the cheese, oil or chocolate version.

The secret is to use a good chicken or beef stock, well seasoned, in which we will cook the meats that we like the most, you can even add prawns if you like the combination of surf and turf. We will accompany these meats with potatoes or rice and we will season them with the sauces that we prefer.

At home we love it, we always end up laughing defending our meat skewer, and it is the perfect excuse to have a good time and enjoy a relaxed lunch or dinner.

INGREDIENTS (for 4 people)

• 1.5 liters of chicken broth
• 3 sliced ​​mushrooms
• 3 garlic shoots, thinly sliced
• 1 carrot, thinly sliced
• 2 small whole garlic cloves
• 50 ml dry white wine
• 1 sprig of thyme
• Sweet paprika
• Olive oil
• Salt and pepper
• 1 kg beef, preferably sirloin
• 1 kg chicken breast

ELABORATION

1. We start by preparing the meats. To do this, we cut them into cubes of about 2 cm and season them as we like. At home we usually pepper both, drizzle them with a little oil and sprinkle them with paprika, mix well and serve them on different plates.
2. Next, with the meats ready, place the fondue pot (iron pot) on the heat. If you are in a hurry, you can do this step in a frying pan: add a tablespoon of oil and sauté the garlic, chives, mushrooms and carrot. Once they are lightly browned, add the white wine and let the alcohol evaporate.
3. Next, once off the heat, we cover with the boiling chicken broth, previously adjusted with salt and pepper.
4. Once we have the broth ready in the caquelon, we can place it on the fondue stand that we will have on the table and turn on the accessory at the base of the fondue to keep it warm. We now have that delicious chicken stock ready!

There's nothing left to do but enjoy!

I recommend that you serve the fondue with rice or stewed potatoes. Always with the sauces you like best. At home, they always change depending on the day we prepare it, but what never fails is a good mustard, a ketchup to which we add a little honey and curry or a good homemade chutney. I already told you that it will depend on your tastes.

Pictured is a Le Creuset cast iron fondue set and a Le Creuset mug set .

Oh! Don't forget the advantage of preparing a good broth fondue, just like with a good stew we will end up enjoying it. I like to add two beaten eggs once the meat is finished and serve it in cups before moving on to the dessert.
Although I admit that if it is very hot you will not want it, so take my advice and save it as it will be the ideal base for a good rice dish.

NOTE : If you want more ideas for cooking fondue, I suggest you see the post " Cooking in fondue ".