Whole Poached Chicken with Spring Vegetables

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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