CXXII. Polastri afenochiati vantazati.
Polastri afenochiati per xij persone. Toy xij polastri e vj caponzelli a modo de polastri intrigi, toli polastri e sofrizelli in lardo ben destruto e bene colato e toli barbe zoè radice de fenochio e de petrosemolo ben lavate e fa sofrizer con li polastri e tre onze de specie fine e miti de le ditte specie a sofrizere con li polastri e quando sono ben sofriti trane fuora de lardo in quantità; s’ el ge n’ è tropo e metige aqua et aceto tanto che istagan soto. Quando sono cocti, toy torla d’ ova xviij e togli li figatelli loro ben pisti e specie de zafarano, quantitade de agresta e de aceto e tray fuora li barbe cocti; tuoy li pulli e getalli via e meti suso questa a bolire. Questa vivanda vole essere zalla e potente de specie e vole avere savore de fenochio e meti li polli per taiero, el savore per scutelle.
CXXII. Hens with fennel fantastic. 
Hens with fennel for 12 people. Take 7 hens and 6 capons in the style of whole hens, take hens/capons and fry in lard well cleaned and strained and take the root that is the radish of fennel and of parsley well washed and fry them with the hens/capons and three ounces of fine spices and put the said spices to fry with the hens and when they are well fried pull out the lard in quantity, when it is not too much and put in water and vinegar much that dresses above (covers the hens?). When they are cooked, take egg yolks 18 and take their livers well pounded/mashed and spices with saffron, a quantity of verjuice and vinegar and pull out the cooked roots, take out the hens/capons and pour out the sauce and put this sauce to boil. This dish should be yellow and potent with spices and should have the flavor of fennel and put the chickens in a taiero, and the sauce/relish in a bowl. (serve the chickens and sauce separately).

Ingredients
1 whole chicken 
4 tbsp lard or rendered pork back fat
1 fennel root 
2 tbsp Italian parsley 
2 tbsp fine spice mix
3-4 cups red wine vinegar
water as needed (enough to cover chicken for boiling)
2 egg yolks
1 chicken liver 
1 pinch saffron