1 big chicken

3 tbsp. olive oil

250 gr. mixed minced meat

1 dry chopped onion

½   cup of rise

½  cup of groats

½  cup of black raisins

10 boiled chestnuts

½  cup of cognac

2 cup of chicken broth

salt, fresh pepper

200 gr. Graviera Kritis

5 tbsp. pine

1 lemon

2 red apples

2 quinces

3 patatoes

3 tbsp. olive oil

juice of 1 orange



Heat the oil and pour the mince for 5 ‘. Add the onion and wither it. Pour the cognac and let the liquid to evaporate. Add the groats, rice, chestnuts into pieces, pine nuts, raisins and chicken broth. Once the filling has no more liquids, add salt and pepper. Fill the chicken with half of the filling. Close the chicken hole with a lemon. Spread it with oil and add again salt and pepper. Put it in a large oven dish.

Eva Parakentaki

Food lover and food blogger .. mama mia … the hunter of joy and prosperity … that has come into contact with the Cretan nature … the harvest … and the passionate continuity of the Cretan gastronomic culture!