Set your oven to 200c/400g/gas 6.
Roast the bones/wings until dark golden, turning a couple of times whilst cooking. Add the chopped vegetables to the roasting tin and cook until lightly golden. Transfer everything to a large saucepan. Cover with 3 litres of water. Deglaze the roasting tin with red or white wine – do this over a low heat and use the back of a spoon to dissolve away the sticky meat residue. Pour this into the pan, add the herbs and peppercorns, boil for 2 hours, strain and reduce the liquid to 2 Litres. During the boiling process, you may have to top up with water to ensure you are extracting all the flavours from the ingredients. Reduce the stock further for a more intense flavour.
