This was by far the most popular protein fondue at the party. We ran out before the end of the night.
I used Better Than Bouillon Chicken Stock Paste. If you haven’t tried this, it’s really great. It is a very flavorful paste that you add to water to make a stock, or add the paste to your dish on it’s own.
I like the paste better than bouillon cubes as I think it has less sodium. I’m not sure if this is a fact or not, but something that I have noticed in the flavor of each.
To the chicken stock I added about a teaspoon each of thyme and sage and a little salt and pepper. This gave the sauce a lovely seasoned taste.
For the wine I used a Malbec. It was strong and rich.
The fondue gave the feel of a bourguignon to the meats cooked in it.
You could, of course, change the flavor by using beef instead of chicken, changing up your spices, and the choice of wine. There really are endless possibilities!
FONDUE CHINOISE
3 Cups Strong Beef or Chicken Broth
1 Cup Rich Red Wine
Fill the fondue pot 1/2 full with seasoned broth. Add 1/2 the wine and bring to a boil. Keep over moderately high heat. Add more broth and wine as needed.
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