Pour out meat drippings and let fat rise to the top.
Meanwhile,deglaze pan with a little water. Skim off 3 tablespoons of fat (from the meat drippings) and put into a saucepan. Toss out the rest of the fat. Add the remaining NO FAT drippings to saucepan.
Make a mix of the flour and a small amount of COLD chicken broth in a separate container ...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.
QUICK COOK TIP: You can add the flavor elements of this recipe to store bought gravy too.