Broth Meat Fondue

Broth Meat Fondue
Broth Meat Fondue
Serves 4


For Broth:

  • 4 cups of chicken broth (more on hand to add as it evaporates)
  • 1 cup dry white wine
  • 2 cloves garlic, grated
  • 1 TBSP fresh chopped rosemary (or any other desired herbs

Suggested Raw Meats:

  • 1 lb steak (we used sirloin)
  • 1 lb chicken breasts, diced
  • 1 lb large shrimp
  • salt and pepper to taste

For dipping:


  1. Combine stock, wine, garlic and rosemary  in an electric fondue pot and heat until just simmering.  It needs to be electric to better control the heat of the broth.
  2. At the table, spear meats taking care not to contaminate your plate or hands with raw meat.  Cook in the broth using the following guidelines:
    • Chicken: 3-4 minutes
    • Steak: 2-3 minutes (depending how rare/well done you like it)
    • Shrimp: 1-2 minutesServe with dipping sauce.
  3. Season with salt and pepper to taste and serve with dipping sauces.
Check out the rest of the Top Ate Warm Dips and Sauces.

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