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This is an excerpt from Een notabel boecxken van cokeryen
(Netherlands, ca. 1510 - C. van Tets, trans.)
The original source can be found at Willy Van Cammeren's website

To stuff and to stew chickens. Take a new pot and lay the stuffed chickens therein. Then cover them very well so that no steam gets out. And when they are boiled you shall take half a waelpuyt of vinegar and an ounce of cleyncruyt [cloves and grains of paradise]. Put this all together in the pot and a quarter of poudre de duc. And when they are [cooked] enough so put then in dishes. If you find theh that they are too fatty blow some of the fat off and it is done.