1 (1 pound) whole chicken
2 tablespoons all-purpose flour
6 tablespoons salt
1 tablespoon chicken bouillon granules
1/2 teaspoon paprika
1 tablespoon water
vanilla extract
1/4 teaspoon crushed red pepper
Melt vegetable oil in a large saucepan over medium heat. Sprinkle the flour evenly over the pan, then pour in the roux by hand, browning well. Slowly add the sour cream, stirring well. Continue adding the flour mixture, a little at a time, until the chicken is no longer pink and slightly thickened.
Drain excess fat, then return the fat to the drippings and stir in the together with bouillon granules, paprika, water and orange extract; heat through.