One. One French hen…and one handsome boy-chick. But in the recipe you could easily use three.
To boyle Chickens after the French fashion.
Quarter the Chickens in four peeces: then take after the rate of a pinte of wine for two chickens: then take time & parsley as small minced as ye can, and foure or five Dates, with the yolkes of foure hard Egges, and let this boil together, and when you will season your pot, put in salt, sinamon and Ginger, and seve it foorth.
1594. Good Huswifes Handmaide for the Kitchin. Stuart Press: p. 65.