Whole Poached Chicken with Spring Vegetables

Ingredients

• 4 cups chicken broth
• 4 cups spring water
• Sea salt and freshly ground black pepper
• 1 small bunch parsley, tied with a butcher’s twine
• 2 bay leaves
• 2 cloves
• 1 small (3-pound) organic chicken, giblets removed and reserved for another use, chicken rinsed and dried
• 8 chanterelle mushrooms
• 2 spring onions, sliced into rounds
• 1 bulb purple garlic, cut in half
• 1 tamarind pod, flesh removed and slightly smashed
• One 2-inch piece Hawaiian ginger, peeled and thinly sliced
• 1 Meyer lemon, cut into slices
• 1 Fresno chile, seeded and cut into rounds
• 1 vanilla pod, split in half
• 2 tablespoons extra-virgin olive oil
• One 16-ounce package baby spinach
• 2 tablespoons unsalted butter

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