Rooster in Riesling with Homemade Spaetzle

Hahn in Riesling:

1. Carve the rooster. Put the mallets, wings and fillets aside and use the skeleton to prepare a poultry stock for the sauce. To do this, cover the skeleton with water, add some soup vegetables, salt, pepper and cook for an hour.
2. Then salt the drumsticks, wings and fillets, turn them in half of the flour and fry in oil. Then flambé with rum. Chop the onion and shallots and add them. Pour the Riesling over it. Add the poultry stock. Cover and let simmer for 1.5 hours.
3. In the meantime, use a fork to knead the softened butter with the other half of the flour. When the meat is done, take the pieces out of the pot and keep them warm. Stir the flour and butter mixture into the sauce with a whisk. Add the cream and reduce a little until the sauce is nice and creamy.
4. Then put the meat back in the sauce and let it steep for about 10 minutes.

Spaetzle:

1. Mix all ingredients with the electric mixer to form a smooth dough. Then beat again well with a wooden spoon until the dough starts to bubble. The dough should slowly tear off the spoon. Put on a saucepan with plenty of salted water and bring to the boil. It is best to use a spaetzle maker to make the spaetzle. Now work the dough into the water in portions using the spaetzle slicer. Make sure that the water is boiling, now briefly bring the spaetzle to the boil until they float on the surface. Depending on the size, this takes about 3-5 minutes. Cooking too long makes the spaetzle sticky. Remove the spaetzle with the slotted spoon and place in a bowl.