Thursday, April 28, 2011

Meat Fondue

Ingredients:


3 cups chicken stock

¾ cup white wine

2 Tablespoons chopped garlic

2 teaspoons rosemary (dry or fresh)

2 teaspoons oregano (dry or fresh)


Directions:


Begin by sauteing the garlic in a splash of the chicken stock for about a minute, just to bring out the flavor. Add the white wine and deglaze any garlic on the pan, and let evaporate for about two minutes. Finally, add chicken stock and herbs and bring to a slow boil. The broth is ready to cook your meat! Use these time estimates for your raw meat and veggies:

  • Beef (steak) 2-3 minutes (Depends how rare you like it).
  • Chicken 3-5 minutes (Make sure ALL pink is gone from meat).
  • Seafood 1-3 minutes (Go easy on the lobster and salmon!)
  • Veggies: Broccoli, zucchini and mushrooms 2-3 minutes, potatoes 5-8 minutes (just dump them in and scoop them out with a slotted spoon).

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