Prune Gravy

• 250 g Roast Chicken Stock
• 10 g cold unsalted butter, 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 it off the heat and whisk in the cold butter, then season with sherry vinegar. Fold in the prunes and parsley just before serving.