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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 kirtyn tak iij pound of almondes made with good pik mylk with swet brothe and put it in a pot and put ther to clowes mace sugur and pynes hole and let it boile to gedur till it be honging and put ther to an unce of ginger and vinigar and put it in the pot then tak chekins ehalvyd / for a lord tak hole chekins and sethe them a litille then pull of the skyne and fry them in swete grece and put them in large dillies and pour on the ceripe and do ther on sugur and pouder of ginger and serue.

Other versions of this recipe:

Chekyns in kyrtyn (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)