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FONDUE

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 Chicken - Deep narrow mouth metal Fondue pot (with warmer)

METHOD
If Bouillon is used then after cooking pour in half cup medium sherry boil half minute then pour into Fondue pot.

Serve with sauces, salads and bread
Wine or beverage of your choice

 

 

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 INGREDIENTS

Dry white wine/bouillon ( hot in Fondue Pot)
i.e. bread should immediately turn golden brown)
Dry chicken,  before cooking ( to stop spluttering)
230g per person cut into mouth size bites

 

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