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Over low heat, stir in 2 tablespoons of vegetable oil and add flour, garlic powder, paprika, and black pepper. Stirring constantly, cook about 2 minutes. Whisk in chicken stock, scraping browned bits off bottom of skillet. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. Taste and adjest salt and pepper as needed.