The base for many sauces, made with bones and vegetables simmered in water.
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, bay, peppercorns and fresh thyme.
Once the chicken bones are golden brown add them to the pan with the vegetables and cover 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 at least 2 hours.
Pass the stock through a muslin lined sieve to remove any final impurities.
«Rapidly boil and reduce the stock down if you want to concentrate the flavours for a jus.»