Matt Lambert of The Musket Room prepares "The Chicken and The Egg"

Matt Lambert of The Musket Room prepares The Chicken and The Egg with Potluck Video.

A bit of a background on Lambert: he grew up in New Zealand.  The kiwi cuisine is much different from American in that it largely consists of local and seasonal ingredients.  The English settlement of the land in the nineteenth century heavily influenced today's New Zealand dishes.  "Growing up in New Zealand, you know, your typical burger has egg in it so when you bite into it you get that yolk."  

Another fun fact about Lambert: he opened The Musket Room after raising $25, 636 through Kickstarter.

About the dish's name, Lambert says, "I thought it was going to be funny to have a dish called 'The Chicken and the Egg' just because of the whole thing 'What came first, the chicken or the egg?'"

The Chicken and The Egg brings two culinary icons into one dish creating separate, yet equal, homages.  "When you think about the chicken, most people associate the breast with the better part but it's not very lean.  So, if you add any egg yolk to that it's sort of like a nice, fattier component."

After de-boning the chicken, he creates a chicken stock with the bones.  He reduces the stock in half and half again then adds lemon juice to create the sauce.  Using chilling technique with the chicken, he packs the breast tightly into a cylindrical shape that will become the chicken-base for the dish.  The chicken is then poached and roasted to a delightful, golden crisp then is showered with a garlic, butter, and thyme mixture.  Confit leeks, which are leeks that have been softened in melted butter through a low-heat technique, are joined with some roasted romanesco, which is a kind of cauliflower that looks like crazy broccoli.

After all the parts are assembled, this dish is topped with a parsley, cilantro, and chives mixture.  This dish will end your worrying of what came first and have you wondering when it'll come again next.