• 500g chicken wings
• One onion, unpeeled and roughly chopped
• Two carrots, roughly chopped
• Two stalks celery, roughly chopped
• 250ml white wine
• One clove of garlic, crushed
• Two bay leaves
• One sage leaf
• A sprig of rosemary
• A shallot, finely diced
• 125ml port or other sweet red wine

The day before serving, heat a little oil in a large saucepan. Throw in the chicken wings, onion, carrots and celery. Fry until aromatic and well coloured all over. Cover with water and the wine until totally submerged, put the lid on the pan and move to a low heat. Cook for four to five hours on a very low simmer, then one more hour uncovered. Strain and put in the fridge to cool overnight.

The next day, skim any fat off the top of the liquid. In a saucepan, gently fry the shallots, garlic and herbs until very aromatic, about two minutes. Add the port and reduce by half while stirring before adding all of the stock. Reduce by half, then strain out the aromatics. Continue cooking down the liquid until thick and glossy – it should coat the back of a spoon. In all, these processes will take between 90 minutes and two hours. You can speed it up by cooking it on a higher heat but you have to be very careful not to scorch it as it thickens if you do.