Melt butter. Slice carrots. Green garlic, white stems only, cut into rings. Roughly chop dill. Stir in the crumbled unleavened biscuits, 1 tbsp salt, pepper and baking powder. Take a large bowl and lightly whisk the eggs, then add the chicken fat, crumbled unleavened biscuits, and bicarbonate of soda and mix well. Cover and refrigerate for 2 hours to 1 day.

Sit in a large pot of salted water and bring to a boil. Remove the mixture from the refrigerator, lightly wet your hands, roll 8 balls (use roughly 1/3 cup of flour for 1 ball), throw them one by one into the boiling water, cover when the unleavened biscuit balls are all floating, reduce the heat to medium and cook for another 20 minutes. Carefully remove the balls with a slotted spoon, place them on a plate carefully wrapped in kitchen paper, let them cool for 15 minutes, and then wrap the plate in plastic wrap. They will keep in the refrigerator for up to a day if not used immediately.

Take a large pot and pour in the chicken stock, add the chicken thighs, carrots, lemon zest, and 4 teaspoons of salt to the pot and bring to a boil, then reduce the heat to medium-low and continue to cook, half-covering the pot, until the chicken is just about done, then remove the thighs from the plate and let cool for 10 minutes. Add garlic and soften. Debone the chicken and throw the thighs back into the pan, add the unleavened biscuit balls, cook through and add the dill.