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This is an excerpt from The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
The original source can be found at University of Michigan Digital General Collection

Distillate of a Leg or of Chicken in a Carafe. Get a chicken and cut it up very small and put it in a carafe with a little rosewater and a little whole cinnamon; put this carafe in a cauldron full of water and boil it; when the cauldron boils, make sure the carafe is fastened and sealed: put something on it that holds it down steady in the water; in order to know how the meat in the carafe is, put a chicken foot to cook in the cauldron: when this is cooked, so will the rest be; then take out the carafe and pour out the juice in it, and serve it to be drunk or else eaten together with the cooked meat, with sugar on top. This is no food for your mouth, my dear cook!