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This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at MedievalCookery.com

To dight chekins in kirtyne tak cow creme and alay it with flour or whit amydon and fors it with galingalle guinger canelle comyn and saffron then sethe your chekins and quarter them and sesson them with sugur and serue it.

Other versions of this recipe:

Chekins in kirtin (A Noble Boke off Cookry)

Recipes with similar titles:

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)

Chikens in Cryteyne (Recipes from John Crophill's Commonplace Book)