In a bowl, mix together the herbs, butter, breadcrumbs and salt and pepper to make into a stuffing. Place the stuffing in between the meat and the skin of the whole chicken, and then blanche the chicken for a few minutes. Finally roast in the oven for approximately 15 minutes.
To make the spatzle, mix all the ingredients together until a wet shiny consistency is achieved. Then push the mix through a colander into boiling water, cook for approximately 1 minute, refresh, dry and then fry off in butter in a non stick frying pan, adding the chopped parsley at the end.
To make the sauce, sweat the shallots and chicken trimmings down without colour, add the herbs and wine, reduce by two-thirds, then add the chicken stock, and reduce by two-thirds again. Add the cream and reduce by half and season. Finish by passing through a fine sieve.
Place the golden-brown spatzle in a large bowl, place the chicken breast on top and drizzle the sauce on top and around.