Cutting Chicken For Fondue: A Step-By-Step Guide To Perfection

Chicken fondue is a fun and interactive way to enjoy a meal with friends or family. Whether you choose to cook your chicken in hot oil or boiling broth, the preparation is simple: cut the chicken into bite-sized cubes or slices. The key to success is ensuring your chicken is cut to the right size, so it cooks evenly and can be easily picked up with a fondue fork for dunking into delicious sauces. So, how do you cut chicken to ensure the perfect fondue experience?

Characteristics of Cutting Chicken for Fondue

Cut chicken into 1-inch cubes

Cutting chicken into 1-inch cubes is an important step in preparing chicken fondue. Here's a step-by-step guide to achieving this:

• Start with a whole chicken breast or a boneless, skinless chicken breast. You can also use other parts of the chicken, such as thighs or legs, but the breast is the most common choice for fondue.
• Using a sharp knife, trim away any excess fat or tendons from the chicken to ensure a neat and tidy cube.
• Place the chicken breast on a clean, flat surface. If the chicken is uneven in thickness, you may want to place your hand on top and gently press to create an even surface.
• With your non-dominant hand, carefully hold the chicken breast steady. Using your dominant hand, slice the chicken into strips, approximately 1 inch (2.5 cm) thick. Turn the chicken 90 degrees and slice again, perpendicular to the first set of cuts, creating cubes.
• If needed, trim the chicken cubes to ensure they are as uniform in size as possible. Aim for a 1-inch cube, as this is the ideal size for fondue. Neither too big nor too small, it ensures the chicken cooks evenly and is easy to pick up with a fondue fork.
• Place the cubed chicken in a bowl or on a plate. You can now continue with your chosen fondue recipe, whether it's breading the chicken or simply cooking it in hot oil or broth.

Remember, cutting the chicken into 1-inch cubes is a key step to ensuring your chicken fondue is a success. This size ensures the chicken cooks evenly and quickly in the fondue pot, resulting in juicy, tender pieces that are perfect for dipping.

Refrigerate until fondue time

Refrigeration is an important step in preparing chicken fondue to ensure the safety and quality of the dish. Here are some detailed instructions and considerations regarding refrigeration until fondue time:

After preparing the chicken by cutting it into bite-sized pieces, it is essential to keep the raw chicken refrigerated until it is time to cook it in the fondue pot. This helps maintain the freshness and safety of the meat. Place the cut chicken pieces in an airtight container or well-sealed bag and store them in the refrigerator.

If you are using different types of meat, such as beef and chicken, keep them on separate plates or containers in the refrigerator to avoid cross-contamination. This is an important food safety precaution.

If you are preparing the chicken ahead of time, make sure to refrigerate it promptly. It is best to prepare the chicken no more than a day in advance to ensure optimal freshness and quality.

In addition to refrigerating the chicken, you can also prepare the dipping sauces in advance and keep them refrigerated. This will save you time during the fondue preparation and ensure that the sauces are well-chilled and ready to serve.

When it's time to cook the chicken fondue, remove the chicken from the refrigerator and bring it to room temperature for a few minutes. This will help ensure more even cooking. However, do not leave the chicken at room temperature for an extended period, as this can affect food safety.

Proper refrigeration helps prevent bacterial growth and maintains the quality of the ingredients. It is crucial to keep the chicken and other perishable items refrigerated until you are ready to cook and serve the fondue.

Use a stainless steel or cast iron pot

When preparing chicken fondue, it is important to use the right type of pot to avoid safety hazards and damage to your equipment. Stainless steel or cast iron pots are the best options for hot oil chicken fondue, also known as Fondue Bourguignonne.

These types of pots can withstand the high temperatures required for this cooking method, typically between 180 to 190 °C (350 to 375 °F). Other types of fondue pots, such as those made of glazed ceramic, are not designed for hot oil and could crack under the intense heat. Stainless steel and cast iron are durable materials that can handle the heat and maintain the necessary cooking temperature.

When using a stainless steel or cast iron pot for chicken fondue, there are several important steps to follow. First, ensure that your pot is specifically designed for hot oil fondue, as some pots may be intended for broth-based fondues or other types of fondue. Always check the manufacturer's instructions and guidelines. Position the pot appropriately before adding the oil, as it should not be moved once it is filled. Fill the pot to no more than two-thirds full to avoid splashing hot oil.

Turn on the burner and heat the oil to the desired temperature. Cut your chicken into bite-sized cubes, typically around 2.5 cm (1 inch) in size. You can coat the chicken pieces with breadcrumbs and spices for added flavour. Once the oil has reached the right temperature, cook the chicken pieces for about a minute or two. Remove the cooked chicken from the oil and allow it to cool before dipping into your chosen sauces.

Always exercise caution when working with hot oil. Do not move the pot once it is filled, and be careful to avoid splashing or spilling the oil. Ensure that your equipment is suitable for hot oil fondue and always follow the manufacturer's instructions for safe and proper use.

Fill pot 2/3 full with oil

When preparing an oil-based fondue, it is important to use the right type of fondue pot. Stainless steel or cast-iron pots are suitable, whereas other types of fondue pots may crack under high heat and present a safety hazard.

Before you begin, make sure your pot is positioned appropriately so that it will not need to be moved. Fill the pot with oil, ensuring it does not exceed the 2/3 full mark. Overfilling the pot may cause hot oil to splash onto your guests.

Once the pot is filled, turn on the burner and heat the oil to a temperature between 180 and 190 degrees Celsius (350 to 375 degrees Fahrenheit). It is important to note that the oil should be heated until it is hot but not smoking. If you don't have a thermometer, you can test the oil's temperature by dropping in a cube of bread; when it takes about 30 seconds to brown, the oil is ready.

After reaching the desired temperature, you can begin cooking your chicken pieces in the hot oil for a minute or two. Once cooked, remove the chicken from the oil and allow it to cool briefly before dipping it into your chosen sauce.

Cook chicken for 1-2 minutes

When it comes to cooking chicken fondue, there are two main methods: oil-based or broth-based.

Oil-Based Chicken Fondue:

For an oil-based fondue, also known as Fondue Bourguignonne, you will need to heat oil to a temperature of 180-190°C (350-375°F). It is important to use a stainless steel or cast-iron fondue pot for safety reasons. Fill the pot only two-thirds full to prevent hot oil from splashing. Once the oil has reached the correct temperature, you can carefully add the chicken pieces and cook them for 1-2 minutes.

Broth-Based Chicken Fondue:

For a broth-based fondue, you will need to heat a delicious soup broth to boiling in your fondue pot. Electric fondue pots are suitable for this method, but ensure you have a burner that maintains a high enough temperature—tea candles won't be sufficient. When the broth is boiling, use long-handled fondue forks to spear the chicken pieces and place them in the hot broth. Cook the chicken for 1-2 minutes, or until it is no longer pink in the centre.

Cutting Chicken for Fondue:

Regardless of whether you choose an oil-based or broth-based fondue, the chicken preparation is similar. Cut the chicken into small cubes or slices of around 1x1/2 inches. You can also make a slice in each piece and stuff it with a thin slice of compound butter for an extra flavour boost. After cutting, the chicken should be kept refrigerated until it's fondue time.

Cooking Tips:

• Ensure the chicken is thoroughly cooked, regardless of the fondue method you choose.
• Always use the correct equipment, and never move a pot filled with hot oil or broth to avoid accidents.
• Keep raw chicken refrigerated until it's time to cook.
• For oil-based fondues, ensure the fondue pot is positioned appropriately so that it doesn't need to be moved once filled with hot oil.
• For broth-based fondues, keep extra broth on hand as it evaporates quickly.
• Always use a table fork to eat the cooked chicken, as fondue forks become very hot.

Frequently asked questions