Makes 2 cups/450 ml

Ingredients:

1 tablespoon/15 ml olive oil
2 1/4 pounds/1 kg chicken wings
2 shallots, thinly sliced
½ bunch fresh rosemary
½ bunch fresh thyme
2 bay leaves
1/3 cup/65 ml Madeira
1/3 cup/65 ml dry white wine
6 1/3 cups/1.5 liters chicken stock
Salt and freshly ground black pepper

Method:
 
Heat the oil in a heavy-based, large pot over a high heat. Cook half of the chicken wings in the pot for about 10 minutes or until they are golden brown all over. Transfer the wings to a bowl. Repeat with the remaining chicken wings.

Pour off the excess oil and add the shallots, rosemary, thyme and bay leaves. Deglaze the pan with the Madeira and white wine. Simmer for 3 minutes or until the liquid has reduced by half.

Return the chicken wings to the pot. Add enough stock to cover the chicken wings completely. Bring the stock to a near simmer. Decrease the heat to medium-low and simmer gently uncovered for 1 hour, skimming the foam off the top of the stock as it simmers.

Strain the stock through a fine-meshed strainer and into a large saucepan. Bring the stock back to a boil and continue boiling uncovered for about 45 minutes or until it is reduced to 2 cups/450 ml. Skim off any oil that rises to the top of the jus. If desired, chill the stock until the fat on top solidifies and can be easily taken off. Season the jus to taste with salt and pepper.