Make Ahead

ArtiChicken Stock (Artichoke Broth with Chicken)

March  2, 2010
6 Ratings
  • Serves 4-6
Author Notes

This recipe happened at random. I had a chicken carcass lying around, and a pot of boiling water from cooking an artichoke. What better way to enhance the flavor of stock than with water already flavored by an artichoke!? Everything else that went in happened to be in my kitchen... the lemon and rosemary compliment the artichoke and chicken, without being too overpowering. —Loves Food Loves to Eat

Test Kitchen Notes

The instructions were very clear, and the recipe was very straightforward. I cooked up two artichokes, ate them (with melted butter and favorite way) and then added my chicken carcass to the artichoke water. To help out the process, I added the stems and trimmings from the artichokes (which I normally discard) to the broth as well. Seasoning levels were spot on for salt and pepper and the lemon added a nice note of freshness that you don't normally have in a chicken stock. The main question for me was whether or not starting with the artichoke broth instead of water changed the character of the chicken broth itself, and I really think it did. You can taste the artichoke at the finish, and it adds depth and smoothness to the broth. I really like the fact that you are using something that you would have otherwise thrown out. - lechef —The Editors

What You'll Need
  • 1-2 artichokes
  • 1 roast chicken carcass
  • 1 large onion- quartered
  • 2-3 lemon slices
  • 3-4 cloves garlic-unpeeled and smashed
  • 1 rosemary sprig
  • 2-3 teaspoons sea salt
  • 2-3 teaspoons black peppercorns
  1. On Sunday, Roast a chicken for dinner. Eat it... it's delicious. Save the bones!
  2. On Monday, eat an artichoke (or 2) for dinner- preferably dipped in melted butter. To cook - cover artichoke with water in large stock pot, boil until tender. Keep the artichoke water on the stove!
  3. To boiling artichoke water, add remain ingredients, and a few more cups water (until you have desired amount- about a gallon). Bring back to a steady boil for 5-10 minutes, then reduce heat and simmer for 2-3 hours.
  4. Strain to remove large chunks. Continue straining if you want it clear, but I like some of the tasty little bits in there!
  5. Divide into small containers and refrigerate.
  6. On Tuesday, make soup for dinner! Delicious with basil, tomatoes, noodles, beans, and veggies!
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3 Reviews

coffeefoodwrite March 18, 2010
Very interesting stock -- would never think that artichoke (water) would be an ingredient for chicken stock! Love the fact that each day/ingredient uses leftovers from the day before -- one of my favorite ways to cook --- creating new things out of old things. Looking forward to trying this.
Kersh I. March 10, 2010
I had the fortunate pleasure of slurping this scrumptious broth as it became a hearty veggie soup, and it was AMAZING! The subtle, but perfectly earthy hint of rosemary was delish!
theicp March 3, 2010
This sounds very interesting! I bet it would be great to make a sauce for some grilled and awesome for cooking some rice.