No. Chicken stock is made by boiling chicken in water to extract the flavor and the fat. Chicken gravy is made by mixing flour, water or milk and, perhaps, some spices in chicken fat.
Chicken broth
Brown gravy is usually made with beef pork or chicken stock, browning would be cooking the gravy until it an earthy brown color, and no longer a whitish brown color.
To make the white color chicken gravy, kindly use gravy salt coloring.
They don't. Eggs make chickens. The "chicken" in commercial noodles is mostly just man-made flavoured gravy stock with probably about 1% or 2% actual chicken in it.
You can ask for Chicken tikka Masala (dry / gravy) the gravy will be a curry.
yes you can never have to much gravy
yes because they are both chicken
Chicken of today does not live long enough to provide enough fat for a flavorful gravy. So they use beef or turkey.
chicken and gravy
chicken and gravy
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Bouillon can be used as stock, seasoning or a hot drink. To make stock use about 4 teaspoons of bouillon for every litre of water.