Start by drizzling oil over your chicken wings and season well.
Pop into pre-heated 180C fan oven and roast for around 1 hour
Whilst the chicken is roasting prep your veg. In a pressure cooker over a low heat add a splash of oil and add the onions and the celery and cook gently for around 15-20 minutes stirring regularly to avoid them catching.
Continue to cook until soft and golden in colour
Add in the carrots and cook gently for around 15 minutes, stirring regularly. You may need to add a little more oil if they do start to catch.
Remove chicken from the oven once it is golden brown and add to the pressure cooker along with the cooked vegetables
Deglaze the oven dish with some water and add to the pressure cooker. Top up with boiling water to just cover the chicken and vegetables and pressure cook for 2 hours.
After 2 hours, strain the stock through a sieve.
There you have the best chicken stock ever!