In a nonstick crepe pan, heat a small amount of the butter until it sizzles and add a small amount of the rested crepe batter. Cook for 1 to 2 minutes per side. Remove from the pan and repeat the procedure with the remaining batter.
To serve, roll each crepe with the remaining pecorino and place in serving bowls. Ladle hot chicken stock over the crepes, garnish with any extra pecorino, drizzle with olive oil and serve.
CHICKEN STOCK
2 tablespoons extra-virgin olive oil
3 pounds chicken quarters
3 carrots, peeled and coarsely chopped
2 onions, peeled and coarsely chopped
4 ribs celery, cleaned and coarsely chopped
1 tablespoon black peppercorns
2 teaspoons salt
1 bunch mixed fresh parsley, sage, rosemary and thyme
1 cinnamon stick
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add the quartered chicken and brown all over, stirring to avoid burning. Remove the chicken and reserve.
Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water plus peppercorns, salt, herbs and cinnamon.
Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside.
Refrigerate stock in small containers for up to a week or freeze for up to a month. Yield: 1.5 quarts.
Source: Le Virtu chef Joe Cicala; served at Beard House April 21.
GREEN CURRY CHICKEN
1/2 pound chicken, cut into bite-sized pieces
1 tablespoon vegetable oil
3 tablespoons green curry paste (store-bought or homemade; see recipe below)
2 cups coconut milk
2 tablespoons sugar
2 tablespoons fish sauce
1/4 cup carrots, diced
