At a glance
You'll spend most of the time letting smoked chicken, potatoes, and carrots simmer gently for about three hours to build a rich, flavorful broth. While that's happening, you'll cook millet and prepare patties by mixing the softened vegetables with the millet, eggs, and rye flour, then fry them carefully until golden and crispy. The result is a two-course meal—first the hearty smoked soup, followed by delicious chicken and millet patties.
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Prepare the meat and vegetables
Place the chicken thighs in a large pot. Add the peeled whole potatoes, cleaned carrots, onions cut in half, and whole garlic cloves. Add a teaspoon of salt and a little freshly ground pepper.
For this step
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Simmer gently
Simmer gently for about three hours, letting the broth just barely bubble. The potatoes and carrots will turn out perfectly tender, and so will the meat. The soup made from four thighs will be wonderfully rich.
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Cook the millet
Toward the end of cooking, prepare the millet according to the package instructions. I rinsed it with hot water in a sieve, then added it to boiling salted water and cooked it for about 15 minutes, until almost mushy.
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How it went
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