An Excellent Way To Boil Chickens
If you will boil chickens, young turkies, pea-hens, or any kind of house fowl daintily, you shall, after you have trimmed them, drawn them, trussed them, and washed them, filled their bellies as full of parsley as they can hold; then boil them with salt and water only until they be enough; then take a dish and put it into verjuice, and butter, and salt, and when the butter is melted, take the parsley out of the chickens bellies, and mince it very small, and put it to the verjuice and butter, and stir it well together: then layer in the chickens, and trim the dish with sippets, and so serve it forth.
"Chickens" denoted very young fowl; by all means use the tenderest and youngest poultry available to you for this recipe. Made from the pressings of unripe grapes or crab apples, "verjuice" add a fruity tartness to dishes, without the sharpness of true vinegar. Taste the sauce as it cooks, and adjust the piquancy by adding a bit more vinegar or broth, as it requires. "Sippets", slices of bread or toast, were a frequent garnish for dishes of roasted or boiled meat. Diners would take them into their plates to serve
To serve 2:
1 sm. broiler or fryer
1 lg. bunch parsley
2 tbsp. butter
2 tbsp. good quality cider vinegar or wine vinegar
Place the butter, vinegar, and a ladleful of the fowl's cooking broth together in a small saucepan over medium heat. Using tongs or a fork, carefully retrieve the parsley from the inside of the chicken. Chop the sodden parsley as finely as you can, then add it to the butter sauce; simmer and correct the salt and tartness.