Chicken and Watercress Bone Broth


1 whole organic chicken (3-4 lbs) cut into 4 pieces

4 bulbs of garlic peeled, (roughly 50 cloves)

2-3 hot chillies

2 tablespoon fennel seeds

2 bunches of watercress, washed well

1 bunch flat leaf parsley, washed well

1 lb potatoes, scrubbed and thinly sliced


In the base of your CRUX Multicooker, add in the garlic, chili, fennel seeds and chicken, along with one bunch of the watercress and parsley (stalks and all). 

Add in approximately 2 liters of water, no need to cover everything. Cover with lid and lock in place, set to pressure cook for 40 minutes. 

In a separate pot filled with boiling water, blanch the remaining bunch of watercress and cook for several minutes till tender, remove from water and place into a food processor with a little of the blanching liquor and puree till super smooth. Once done place into a small bowl over an ice bath and stir till chilled. 

Once multicooker has alarmed, leave for a further 15 minutes before releasing steam. After this time, you can remove the pieces of chicken, shredding the meat and removing the skin and bones. 

In the meantime dice the potatoes, (1/4 inch in thickness).

Tip broth into a medium sized pot over medium heat, add in the potatoes and allow to cook for 8 – 10 minutes or until soft, add back the chicken meat along with the watercress puree, mix well and serve!