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    You are in: Home / Recipes / Chicken Stock Fondue Recipe
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    Chicken Stock Fondue

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 30 mins

    30 mins

    4 hrs

    Patti-atti's Note:

    This fondue is great! I am a lover of fondue parties, and this is an excellent way to do meat and veggies that's a little more modern and on the lighter side, than doing it in oil. Using broth is awesome because it really soaks up the flavours of all your foods, and so it gets better the more you fondue! Fondue-ly yours. Patti

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    Units: US | Metric

    Marinade Ingredients (optional)

    For chicken

    For Beef

    For Fish and Shrimp


    1. 1
      All vegetables, fish, chicken and beef are optional. Sometimes I do this with only veggies, sometimes with only chicken and veggies, do what suits you and if you think of any more veggies, or different ones, do not hesitate to share!
    2. 2
      Pour yourself a drink - in order to be to perfect host/hostess, you need to get in the mood - if alcohol is not your bev. of choice, at least caffeinate yourself!
    3. 3
      Prepare all veggies, chicken, meat, etc. and place in bowls - if using the marinades, add them to the bowls with the meats and fish - if you have good dips, the marinades aren't really necessary, but still delicious.
    4. 4
      Bring stock to boil in saucepan.
    5. 5
      Use this time to set out the bowls, plates for your guests, and if you have little bowls and wish to use condiments, get that going.
    6. 6
      Toasted sesame seeds, soy sauce, hot sauce, plum sauce, sweet and sour sauce, thai hot sauce, peanut sauce, mustard, barbeque sauce etc. all go over really well.
    7. 7
      When stock boils, transfer to fondue pot and light heat source.
    8. 8
      Get your guests seated, hand out fondue forks and spear shish-kabob-style onto forks, usually using a carrot or something a little more firm on the end to hold everything in place.
    9. 9
      Make sure all veggies/meats are fully submersed in the stock, and cook for 2-3 minutes, or until desired tenderness is reached.
    10. 10
    11. 11
      PS. Sometimes I also cook rice to go along with it so that it stretches a little further and people have something else to nibble on while they're going. At the end of the night, you can also throw in some of the leftover veggies or chicken, and let it simmer for a bit, and then serve it as a soup full of the flavours it has been soaking up all night! These parties can be expensive, so my last party, I made up invitations with drawings of the veggie they were to bring - each person had one to bring - on the front, and I supplied the rest. This way it costs them like 3 bucks each, but saves your wallett. It's a good thing to do because after hosting one of these parties, your guests will be begging for more!

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    Ratings & Reviews:

    • on November 06, 2006

      Patti~ I wanna come to the next fondue a thon, I'll bring my famous choco~caramel pig out fondue ;P Seriously, I love to fondue as much as you and cannot wait to try your lower fat method ( I wouldn't have thought to simply use stock-brilliant!) Just wanted to say you sound like a super fun hostess! (Evidence: Step 2!)

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chicken Stock Fondue

    Serving Size: 1 (743 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 707.4
    Calories from Fat 300
    Total Fat 33.3 g
    Saturated Fat 8.1 g
    Cholesterol 111.3 mg
    Sodium 1432.4 mg
    Total Carbohydrate 55.0 g
    Dietary Fiber 7.9 g
    Sugars 15.4 g
    Protein 48.2 g

    The following items or measurements are not included:

    Chinese cabbage

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