Artichicken Stock – a delicious recipe with artichokes, chicken carcass, lemon slices, garlic, rosemary, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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!
226
kcal
Calories
2
g
Fat
40
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1-2 artichokes, 1 roast chicken carcass, 1 large onion- quartered, 2-3 lemon slices, and more.
Yes, Artichicken Stock falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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