Chicken and beef fondue with broth

In view of the San Juan festival, Loreto, author of Sabores de Colores, offers us a totally festive recipe that will fill the table with color, joy, good food... and little preparation work! Dare to try this fondue, because it is very likely different from the ones you've tried so far, and it will be a sure hit with all the guests.

San Juan is just around the corner and I want to suggest a recipe that I think is wonderful for such a cheerful, among-friends celebration. Besides giving you a genuine, fun moment with your loved ones, it will take very little work, which is always appreciated!

The delicious recipe I bring today is a fondue, but not just any: the one we always prepare at home is a fondue based on chicken and beef broth. This time no oil and no cheese! A fondue that, in my view, derives from the Chinese hotpot version, and is much lighter than the ones we are used to tasting, whether the cheese, oil, or chocolate dessert versions.

Its secret is using a good chicken or beef stock, well seasoned, in which we will cook the meats we like best; you can even add prawns if you like the surf-and-turf combination. Meats that we will accompany with potatoes or rice and season with the sauces we prefer.

At home we love it; we always end up laughing while 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 stock
• 3 mushrooms, sliced
• 3 spring garlics (ajetes), thinly sliced
• 1 carrot, thinly sliced
• 2 small garlic cloves, whole
• 50 ml dry white wine
• 1 sprig of thyme
• Sweet paprika
• Olive oil
• Salt and pepper
• 1 kg beef, preferably tenderloin
• 1 kg chicken breast

PREPARATION

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

All that's left is to enjoy!

I recommend serving the fondue accompanied by rice or stewed potatoes. Always serve 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. As I said, it will depend on your tastes.

In the photo, Le Creuset cast iron fondue, and Le Creuset Set of mugs

Oh! Don't forget the advantage of preparing a good broth-based fondue: like 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 dessert.
Although I admit that if it's very hot you may not feel like it, so take my advice and save it because it will be the ideal base for a good rice.

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