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This is an excerpt from Recipes from the Wagstaff Miscellany
(England, 1460)
The original source can be found at

Chikens in gretney. Boyle chikens in broth good broth and rese the thyys and the wyngys & the brestys take mylke of almondys unblanched draw up withe the same brothe & poudyr of canell & a perty of wyne sygure saffron & salt do hit to gedyr yn a pott set on the fyre stere hit when hit boyles sesyn hit up with poudyr of gynger & vergeus lay the chikenys hote yn dysches have yolkes of eyron sodyn hard & fryed a lytyll couche on a boute the wyngez & the thyes.


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 Cryteyne (Recipes from John Crophill's Commonplace Book)