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This is an excerpt from Recipes from John Crophill's Commonplace Book
(England, 1485)
The original source can be found at MedievalCookery.com

Chikens in Cryteyne. Tak cowys melk lye it up with amydon or with flour force it up with poudre of ginger galentyn canel comyn colour it up with saffron sethz the chikenis hew hem on quarters boille it alle to gidre seson it up with sugre.

Recipes with similar titles:

chekins kirtin (A Noble Boke off Cookry)

chekyns kyrtyn (A Noble Boke off Cookry)

Chekyns in kirtyne for x mees (Ancient Cookery [Arundel 334])

Chekyns in cretene (Liber cure cocorum [Sloane MS 1986])

Chikens in gretney (Recipes from the Wagstaff Miscellany)