Bolognese – spaetzle with minced beef and chicken with skin

Ingredients for 4 servings:

• 1,200 g chicken, ready to cook
• 500 g spaetzle
• 300 g minced meat (beef)
• 2 tbsp oil (peanut oil)
• 1 tsp salt
• some cayenne pepper
• 1 tbsp seasoning mix for poultry (sea salt and paprika powder)
• 200 ml cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

When the chicken is ready to roast, rub it all over the skin with a mixture of peanut oil, cayenne pepper, and sea salt. Place the chicken in a roasting pan in the oven at 180°C for about 1.5 hours, until crispy and golden brown. Remove and let cool. Then remove the meat and skin from the bones and shred. Cook the spaetzle in plenty of water, which is then generously salted after heating, for about 15 minutes until al dente. Drain and refresh. Fry the ground beef in a hot stainless steel pan until crispy and crumbly. Reduce the heat, add the cream, and stir everything in well. Finally, combine all the ingredients in a large wok and heat again. Serve hot.