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This is an excerpt from Ancient Cookery [Arundel 334]
(England, 1425)
The original source can be found at R. Warner's "Antiquitates culinariae" (1791)

Gele of chekyns or of hennes. Take chekyns, hennes, or cokkes, or capons, and fethe hom, and when thai arne ynogh take hom up, and take out the braune, and kepe hit; and bray the other dele (part), bones and all; and do therto a lytel bredde, and drawe hit up with the fame broth, but blowe of the grecs; and do therto wyn, and a lytel vynegur ' and sugur, and let hit boyle; then take the braune and bray hit smalle, and put hit therto unstreyned; and do therto pouder of gynger and of canel, and colour hit with saffron; then take the pestelles (legs) of the chekyns and couche hom in dysshes, and poure the sewe above, and serve hit forthe.