Set them to cook in water, bacon fat, parsley, sage, hyssop, dittany (or costmary), wine and verjuice; saffron and ginger are optional.
Le Viander de Taillevent, 1375
In winter, killed chickens, dampened and then placed six days in the ice, and in summer, dead for two days (without sun) or smothered under a mattress; put on to cook in water and with bacon to give appetite, and add parsley, sage, egg-shell and hyssop, a little verjuice to sharpen it, and a very little ginger and saffron to add color. This is a proper soup if it is served cold, but if served hot, you need neither chicken nor veal, but only bacon and saffron.
Le Menagier de Paris, 1395