Pour out drippings and let fat rise to the top. Meanwhile, deglaze pan with a little water. Skim off 3 T of fat and put into saucepan. Toss out the rest of the fat. Add drippings to pan. Make a mix of the flour and a small amount of COLD chicken broth...remember cold is good here. Put everything BUT the bourbon (or orange juice) and the orange peel into the saucepan. Bring to a simmer. Slowly, in a thin even stream, add the flour/broth mixture. Adjust for desired thickness. Remove from the heat add the bourbon or orange juice and the orange peel. Serve.

To add this recipe to your collection, drag the image to one of your lists in MacGourmet, or right click on it, download the linked file to your computer, and import the file.