To make the white color chicken gravy, kindly use gravy salt coloring.
The easiest way to make chicken gravy would be to bake your chicken in a oven. When it is finished take all drippings from pan. Add water and corn starch and boil until you reached desired consistancy.
You can try using turkey bouillon to flavor the gravy instead of turkey drippings, if you can find it. You can also try to use chicken drippings or chicken bouillon as a replacement as well.
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.
The color of the food depends on the ingredients used, and sometimes the cooking method. Poaching chicken and fish can make it fairly white. Beef and pork retain their brown/red coloring. If you want to add a white gravy (bouillion, white flour or cornstarch), that will add "white" to the food.
colour
No two colours make white and white is not a colour.
In lieu of turkey drippings, try chicken broth. I do this every Thanksgiving or any time I wish to make giblet gravy. Canned chicken broth is okay, but boiling a chicken with some onions and salt is better. Here's how I do it: Boil a few chicken thighs for about an hour. Meanwhile, boil an egg. Melt about half a stick of butter in a saucepan. Add about 1/3 cup of flour to the butter and mix well. Slowly add the chicken broth, stirring constantly. I usually add about 1/4 cup at a time. Continue adding broth until your gravy is the right consistency. Grate the boiled egg into the gravy. Take one of the chicken thighs and chop up the meat finely. Use this instead of giblets (tastes better anyway!)
All of them
White
Bleach It
you dont
you add lots of white to it to make it brighterr.