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 steak and chicken 1 hour for easier slicing. Slice thinly into bite size pieces. Place on lettuce-lined platter.
  2. In Fondue Pot, combine chicken and beef broth. Place fork ring, if included, securely on Pot. Set heat at 350°F/177°C setting and bring to a boil, about 8 to 10 minutes.
  3. For serving, spear beef and chicken slices with fondue forks and cook 1 to 2 minutes or to desired doneness. Rest forks in fork ring slots, if included, or on edge of pot while cooking. Serve with prepared sauces if desired.

  • Bite size pieces of vegetables such as mushrooms, broccoli, cauliflower, zucchini, peppers, etc. may also be cooked in broth with meat, if desired.
  • Vegetable broth may be used instead of chicken or beef broth.
  • Makes 4 servings.