Chicken Sauce

• 250 g Roast Chicken Stock
• 10 g unsalted butter, cold and diced
• 5

Place the stock in a small pan and reduce until it starts to thicken. Once it is close to coating the back of a spoon, take off the heat and whisk in the cold butter, then season with the sherry vinegar. Fold in the parsley and chervil when you are close to plating.