Preheat the oven to 200'C.
Place the chicken wings or bones in a roasting tray with a drizzle of sunflower oil. Roast in the oven for 1 hour until golden brown.
Whilst the bones are roasting, peel the carrots and onion and slice. Cut the leeks into chunks. Crush the garlic cloves.
Heat a large pan until hot and cook the vegetables over a high heat until nicely caramelised. Add the garlic cloves and fresh thyme.
Add the chicken bones once they are also golden brown and then cover the bones and vegetables with water. Bring the stock to the boil and then reduce to a simmer. Skim off any impurities that rise to the surface and cook for atleast 2 hours (ideally 4 hours).
Pass the stock through a muslin lined sieve to remove any final impurities.
«You can also add a pig's trotter to the stock to make it more gelatinous which will give you a thicker stock when reduced.»