1 onion, roughly chopped
1⁄4 bunch parsley
3 sticks celery
2 carrots, roughly chopped
1⁄4 bunch of thyme
4 black peppercorns
500ml red wine
2 kg chicken bones or wings

Salt and pepper

1. Roast the bones until golden brown.
2. Put the bones in a stock pot with all of the other ingredients. Cover with water and bring to the boil.
3. As the stock approaches boiling point, skim well and turn down the heat to a gentle simmer.
4. Skim well and tick over for at least 10 hours.
5. Strain the hot stock through a fine sieve and reduce slowly to a jus consistency.
6. Taste and season.