For the Stock, Heat 1 tbsp Olive Oil in a Large Pan Over a Medium Heat. Brown 1kg Chicken Drumsticks in Batches, then Return to the Pan Along with 1 Roughly Chopped Leek, 2 Roughly Chopped Carrots, 2 Roughly Chopped Celery Sticks, 1 Halved Onion, a Handful of Parsley, 4 Thyme Sprigs, 2 Bay Leaves and ¼ tsp Black Peppercorns. Cover with 1.5ltr Water and Bring to the Boil.