| 1. | 1 / 4 cup defatted reduced-sodium chicken stock or water
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| 2. | It's usually made from defatted, textured soy flour.
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| 3. | Combine it with some of its defatted juices if there are any.
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| 4. | 1 / 2 cup defatted chicken stock, in all
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| 5. | 2 1 / 2 cups defatted chicken stock, divided
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| 6. | Taste the defatted pan drippings to determine the saltiness.
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| 7. | 1 / 4 cup defatted turkey drippings, see Note
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| 8. | When the gravy is defatted, pour the liquid gravy over the meat.
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| 9. | :" defatted soybean meal, containing no hulls.
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| 10. | :" defatted soybean meal, containing soybean hulls.
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