Bring a large pot of water to a boil. The pot should fit the whole chicken. Add chicken and boil for a minute.
Discard the water, clean the pot, rinse chicken and fill the pot with water again. Add chicken and the ingredients for the chicken broth. Bring water to a boil, then reduce to simmer and cook on a medium-low heat until chicken is cooked through, about 50 minutes. (Don’t let the broth to bubble, otherwise it will be cloudy). When chicken is cooked through, transfer it to a cutting board, slightly cool and cut into chunky pieces.
Heat olive oil in a medium skillet and over medium heat. Add onion and cook until translucent, about 4-5 minutes.
Using a Kitchen Aid grinder attachment, grind walnuts and garlic. You need to do this 2-3 times. Press the mixture against mesh sieve to release the oil. Reserve walnut oil for salad dressings or for other recipes.
Add sautéed onions to a walnut garlic mixer and grind again.
Now, slowly stir in hot chicken broth, one ladle at a time until your sauce is nice and smooth but slightly runny. You might need to add 4-5 ladles of a broth.
Stir in vinegar, coriander, Khmeli-Suneli, cayenne pepper, saffron and cinnamon.
Add a sauce in a large sauce-pan and bring to a boil, then reduce heat to medium-low and simmer for 5 minutes.
Add chicken to the sauce along with ½ of the chicken broth and simmer stirring occasionally for 15-20 minutes. In the very end, stir in peppercorns, cloves and season with salt and pepper to a taste.
If Satsivi sauce came out too thick, add a little bit of broth.