I use a dutch oven or a medium stock pot. Saute meat in oil until browned. Remove from pan.

Saute vegetables until browned. Return meat to pan.

Add liquids & flavorings. Bring to boil, then reduce heat and simmer until liquid is reduced in half. This could take all day. Reserve 1/2 cup Madeira to mix with cornstarch if you will be using to make gravy.

Remove meat from pot. Separate meat from the bones for the dog.

Remove vegetables to a large colander. Place the colander over the pot and press the liquid out of the veggies with the back of a large spoon. Discard the veggies.

Yield at this point is 3 to 4 cups. You can use the stock as is or strain it for a clear stock.

Cover and refrigerate until needed. Remove fat after it solidifies.

Mix 1 Tbls cornstarch per cup of final stock with reserved Madeira. Add to the stock and bring to a boil and simmer 2 to 3 minutes.

Use as a gravy base by mixing with defatted juices from cooked turkey.