Original Source: Thomas Dawson, The Second Part of the Good Housewives Jewell

To Bake Chickins
First season them with cloves & mace, pepper & Salt and put to them currans & Barberries & slitt an apple and casr Synamon & sugar upon the apple & lay it in the bottom & to it put a dish of butter and when it is almost enough baked put a little sugar, vergious & orenges.

Original Source: Thomas Dawson, The Good Huswifes Jewell

To bake a Mallard
Take three or foure Onyons, and stampe them in a morter, then strain them with a saucer full of vergice, then take your mallard and put him into the iuyce of the sayde Onyons, and season him with pepper, and salte, cloves and mace, then put your Mallard into the coffin with the said iuyce of the onyons, and a good quantity of Winter savorye, a little tyme, and perselye chopped small, and sweete Butter, so close it up and bake it.

Original Source: Beinecke MS 163

Take Befe cut smal, do thereto poudyr of gynger, clovis and othir good poudrs, grapes vergys, and salt, Toyled togedyr Do chickenys chopped in coffyns and yolkes brockyd and cromyd small; Bake hem and hem forth.

Original Source: Le Ménagier de Paris

Chicks may be set in a pasty on their backs with the breast upward and large slices of bacon on the breast, and then covered.
Item: in the Lombard manner, when the chickens are plucked and prepared, take beaten eggs, both the yolks and the whites, with verjuice and spice powder, and dip your chickens in this; and then set them in the pasty with bacon as above.