Wash the chicken under running water, rub with coarse salt, lemon wedges, and 2 tablespoons of vinegar. Let it sit for 10 minutes.

Prepare a pot suitable for cooking the chicken, fill it with plenty of water, and bring it to a boil on the stove with the lid on.

Rinse the chicken again and let it drain.

To prepare the onion and raisin mixture: Melt butter in a pan, add mastic gum and bay leaves, then add diced onions and sauté until golden brown.

Add the raisins and stir until they puff up without changing color. Add all the spices listed above.

Remove from heat, stuff the chicken from the sides and breast, and fill the rest inside the chicken with the onion and raisin mixture.

Close the chicken with toothpicks or sew it shut.

After the water in the pot boils, add the chicken and let it cook until foam forms. Skim off the foam, then add 2 mastic gum pieces, a bay leaf, and the seasoned onions. Cook until done, then remove the chicken.

Remove the skin, brown the chicken in 2 tablespoons of oil and 1 tablespoon of butter, and serve. Enjoy!