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Heat a large pan and add the oil followed by the onions and sweat down until starting to caramelise then add the rest of your vegetables.
Keep cooking on a medium heat until softened and just starting to colour. Add the peppercorns, thyme, rosemary and chicken bones.
Add the white wine to the pan and reduce by half. In with the stock and simmer for 90 minutes.
Strain this through a fine sieve into a clean pan and bring to the boil.
Add the whipping cream and sriracha and reduce for a further 10 minutes.
Remove from the heat and add the butter and blend with a hand blender until fully emulsified.
Serve with fried or roast chicken. We've also topped with Szechuan honey.