Method
Stage 1
Heat the oven to 170°C/325°F/Gas 3.
Brown the bones in the oven till brown, drain the oil
Place in a Large Stock pan with the rest of the ingredients and cover with water.
Bring to a simmer and skim.
Turn the heat off and allow the bones and vegetables to sink to the bottom of the pot. Then turn the heat back on and bring the stock to just under simmering point-there should be no or little movement in the pot.
Leave to cook over the lowest possible heat for 12-18 hours, skimming frequently Pass the mixture into a clean pan
Stage 2
Add
1 L Tomato Juice
500ml Bottle Brandy
1L Red Wine
500ml Bottle of Madeira
Few Sprigs of Thyme
Place all ingredients in a large pan and Bring to Boil Reduce by 1/2 Pass the mixture through a fine chinois, chilli and remove and solidified fat from the top
Stage 3
1kg Chicken Wings Cut in 3
Oil
300g Button Mushrooms Sliced
300g Shallots Sliced
Few Sprigs of Thyme
200ml Red Wine
100ml Sherry Vinegar to deglaze
Brown Chicken Wings in a little oil, add mushrooms and shallots golden brown, deglaze Sherry Vinegar deglaze Red Wine add Beef Stock, Thyme, and reduce 5 Litres reduce . Skim of any scum.
Pass through a chinois and then through wet muslin cloth.