How to Make Best Beer Can Chicken Recipe

The Best Swiss Cheese And Beer Fondue

Position legs to best support chicken (similar to a tripod).

Recipe Summary The Best Swiss Cheese And Beer Fondue

Want to make friends? Serve fondue and enjoy the festive camaraderie that develops from dipping into and sharing a pot of warm, melted cheese. Traditionally made with white wine, this recipe uses beer for a robust-flavored taste. Celery and carrot slices and cauliflower florets are also delicious dipped into the creamy cheese mixture.

Ingredients | Best Beer Can Chicken Recipe

8 ounces Emmentaler cheese, shredded

8 ounces Gruyere cheese, shredded

2 tablespoons cornstarch

½ teaspoon salt, or to taste

¼ teaspoon ground white pepper, or to taste

16 fluid ounces beer

1 ½ teaspoons Dijon mustard

1 baguette, sliced or torn into chunky 1-inch pieces

Directions

Toss Emmentaler cheese, Gruyere cheese, cornstarch, salt, and pepper together in a large bowl.

Pour beer into a heavy pot over medium-low heat; bring to a simmer until gently warmed, about 5 minutes.

Stir cheese mixture into simmering beer in small amounts, assuring each addition melts fully into the mixture and that the mixture has returned to a simmer before adding the next batch, 10 to 15 minutes total.

Stir mustard into the cheese mixture and remove pot from heat. Taste fondue and adjust seasonings to taste. Pour fondue into a fondue dish. Serve with the baguette.

Swiss fondue is traditionally made with Emmental, a nutty, buttery-tasting cow's milk cheese that is Switzerland's oldest and most important cheese. If a Swiss Emmental variety is not available, an American version is perfectly acceptable. Be sure to trim off the rind before grating the cheese.

A ceramic fondue dish is best for this dish. Look for one with a small heater underneath to keep the cheese mixture warm.

You may also preheat the fondue dish by filling it with hot water. Drain and dry the dish before pouring in the cheese mixture.

Info | Best Beer Can Chicken Recipe

prep: 10 mins cook: 15 mins total: 25 mins Servings: 6 Yield: 6 servings

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