Chicken & Egg Drop Soup

Take the chicken out of the refrigerator 1/2 hour before cooking. Using a heavy stockpot with close fitting lid (or large dutch oven) fill it with enough water that to cover chicken well (do not add the chicken). Add salt. Bring salted water to a hard boil. Using a spider spoon, lower the whole chicken into the boiling water until the boiling stops, about 1 minute. Be careful to not let the water come to a hard boil while the chicken is in it. As the water begins to boil again, remove the chicken and rest on a plate. Bring water back to a hard boil, put the chicken back into the pot, cover, turn off heat. Keep the chicken in the pot covered for 1 to 1 1/2 hours. Remove chicken, d

Add the juice and zest of 1 lemon to stock. Beat 3 eggs in a bowl. Add grated cheese to eggs. With stock boiling, and stirring in a circular motion, pour the egg and cheese mixture into the stock in a thin stream. Add diced chicken and baby spinach. Add salt and ground pepper to taste, and serve.