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.
Notes[]
QUICK COOK TIP: You can add the flavor elements of this recipe to store bought too.
MORE GREAT GRAVY ADVICE - Here are some of Lizzy's tips for great lump-free sauce every time!
Whisk!...Whisk!!...Whisk!!! It makes a difference. If you don't have one...run out now and buy one!
In a cup or a bowl mix several tablespoons of flour with 1/2 C of the stock, COLD from the refrigerator. Use a whisk and make sure this mixture is absolutely smooooooth. Very important! This is the trick to lump-free gravy.
Put the drippings and whatever amount of fat you want... zero to 1/2 c depending on how much gravy you are making and how rich you want it. I add vegetable stock to the drippings and bring to a good solid simmer. In a nice thin even stream, add the cold flour/stock mixture to the pan. Use that whisk in a nice motion...too fast and it will encourage lumps.
Here's the way you can control the thickness of the gravy...if it's to thin, have a standby of additional flour and cold water or white wine mixture...too thick, add white wine or water or stock.
