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Poultry and Eggs
Poultry is the dictionary term given to any domesticated bird (domestic fowl) kept for its by-products and bred for a purpose - whether that be egg-laying, meat or feathers. These days poultry includes a greater variety of birds such as turkeys, quails, pigeons and the like, but in Anglo-Saxon times this was limited to chickens, geese and ducks. Many people kept chickens and geese, but their meat seems to have been a luxury and was exacted by those who could call on food rents [ref needed]. Hen and goose also feature in medicines of the time too.
Table of poultry names and categories.
Cock
coc, carl-fugel, hana
Old English 'cock', 'churl-fowl'
Cockerel
capún
Capon
fugel, fugol, fugul
Fowl
mid 15thc. 'young cock'
Old English 'castrated cock'
Old English 'bird, feathered vertebrate'
Pullet
cicen
Chick, chicken
mid 14thc. 'young fowl'
Poultry
Old French pouletrie 'domestic fowl' late 13thc.
gós, gós-fugol
Goose, goose-fowl
henne, cwén-fugol
Hen
feminine form of hana, 'queen-fowl'
gan(d)ra
Gander
Old English 'male goose'
Gosling / Duckling
duce, ened
Duck
mid 14th c., from Old Norse gæslingr, from gos "goose" + diminutive suffix ling.
Old English 'a ducker', replaced the older word ened.
Drake
c. 1300
æg
Egg
male over 12 months
male under 12 months
castrated cock/rooster
female under 12 months
en suffix originally used to indicate a baby - now used for all birds
any domesticated bird kept for meat / eggs / feathers
female bird
female over 12 months
male bird
baby
male duck
Domestic fowl, domestic goose and domestic duck bones are found at very many Anglo-Saxon sites, usually coming from ditches, pits and smaller features, and seem to provide a significant part of the diet. From the bones it is estimated they could be anywhere from the size of a small bantam to a modern egg laying fowl.

"The relative importance of fowl and goose at West Stow is roughly comparable with other Saxon sites, although geese are somewhat more numerous at West Stow. The Anglo-Saxon levels at West Stow included a total of 233 fragments of domestic fowl and 198 fragments of goose."
West Stow The Anglo-Saxon Village, EAA 24 (5th to 75th century C.E.)

"The Dorking is one of the oldest known chicken breeds, possibly dating back to 43 AD." They can weigh up to 3.6kg fully grown.
This image shows the impact husbandry and selective breeding has had on the size of domestic chickens over the years.
It is rare for knife marks to be observed on the bones, as fowl isn't usually butchered like other animals.
Not much is said of duck and goose. Domesticated duck may be derived from the mallard (Anas platyrhynchos).
"one [goose skull] was found at West Stow (in SFB2, Saxon Phase 3) showing a distinctive slight inflation of the cranial area adjoining the upper beak. This feature may be distinctive of domestication and needs further study."
West Stow The Anglo-Saxon Village, EAA 24 (5th to 75th century C.E.)
Some poultry related place-names:
Birdbrook, Essex
Bridebroc
Birdham, Sussex
Bridham
Chickney, Essex
Cicchenai
Chickward, Herefordshire
Cicwrdine
brook frequented by birds
bird meadow
cicen 'chicken' and ieg 'island'
cicen 'chicken' and worthign 'enclosure'
Cocdene
Cogdean, Dorset
coc 'cock' and dene 'valley'
Cocwud(a)
Coquet, (river name) Northumberland
originally the name of a forest; cock-wood
Ductune
Doughton, Gloucestershire
duck farm
Fugelesmara
Goseie
Gosecot
Fowlmere, Cambridgeshire
fowl's lake; lake belonging to the fowl
Goosey, Berkshire
goose island
Goscote, Staffordshire
goose cote (like dove-cote) a hut for geese
Haneleu
Henley, Shropshire
hen leah 'grove'
Haneslauue
Henlow, Bedfordshire
henna-hlaw 'hen hill'
Henies
Great Henny, Essex
henn-ieg 'hen island'
Henestede
Henstead, Somerset
henn-stede 'hen stead' stead 'site of a building'
Hentun
Henton, Somerset
henn-tun 'hen town'
Anglo-Saxon food rents were a kind of tax whereby a localities produce was rendered up instead of money. They could include anything from animals for meat to alcohol to honey. Communities paid food rents to churches and to the kings household, for example.
The late 7th century laws of Ine of Wessex list the food render expected of an estate of ten hides as "10 vats of honey, 300 loaves, 12 ambers of Welsh ale, 30 ambers of clear ale, 2 full-grown cows or 10 wethers, 10 geese, 20 hens, 10 cheeses, a full amber of butter, 5 salmon, 20 pounds in weight of fodder, and 100 eels."
Wikipedia
Chicken is well known for being easy on a delicate stomach and the Anglo-Saxons (mostly) thought the same. Some of the remedies that include chicken and goose are slightly odd however - for example one remedy has you soaking up the blood from a dog bite in corn kernels and then throwing them to the hens to heal the bite! Another one says that a man shall not take a healing drink until the cocks crow the first time after staying up all night. Not only is the flesh of these birds mentioned but also their grease is commonly used in salves, and on occasion also their poop!
Do not copy any of these remedies!
A wound salve for lung disease:
hleomoce hatte wyrt sio weaxeð on broce gewyrc þa on morgenne þonne hio gedeaw sie sume beoð undeaw & gose scearn þonne hio ne ete - gecnuwa þa hleomocan meng wiþ þam gose scearne - do læs scearnes wyl on buteran awring $ biþ god sealf.
Brooklime this plant is named, it grows in brooks. Work
in the morning when it dewy be; some be
undewy and goose dung when it hasn't eaten - pound together the brooklime, mix with the goose dung - add less
dung; boil in butter, wring out. That be a good salve.
Bald's Leechbook I
Poultry in the medicine books:
Mettas him beoð nytte þa þe god blod wyrceað swa swa sint scilfixas finihte & ham wilda hænna & ealle þa fugelas þe on dunum libbað - & pipiones $ beoð culfrena briddas & healfeald swin - & gate flæsc & pysena seaw mid hunige - hwæt hwega gepiperod
Foods for him shall be useful which good blood workath
such as are shell-fishes, 'those with fins', and enclosed wild hens and all the fowls which in the downs livath - and chirpers that
be culvers chicks and half-grown swine and goat
flesh and pea juice with honey - somewhat
peppered.
Bald's Leechbook II
sele him etan gewyrtodne henfugel & gesodenne cawel on godum broðe
give him to eat a henfowl dressed with herbs and boiled
cabbage in good broth
Bald's Leechbook III
ne ete niwne cise ne fersce gos - ne ferscne æl - ne fe[r]sc swin - ne naht þæs þe of morode
cume
do not eat new cheese nor fresh goose - nor fresh eel -
nor fresh swine - nor naught which from 'a decoction of wine and herbs' come
Bald's Leechbook I
hænne flæsc næs swiþe gesoden - & gose þa ytmestan limo
hen flesh not greatly cooked - and goose the
outermost limbs
Bald's Leechbook II
Wiþ attres drince seoþ henne & hocces leaf on wætre ado þone fugel of & þa wyrta sele supan $ broð wel gebuterod swa he hatost mæg.
Against a poison drink: boil a hen and mallow's leaf in
water, take the fowl out and the plants, give to sup that
broth, well buttered, as he hotest may bear.
Bald's Leechbook III
gerist $ him mon lytlum þa mettas selle þa þe late melten - leax & þa fixas þa ðe late meltan gose innefle & swines fet þa ðe mægen wiþ habban þam yfelan wætan
It is fitting that for him a little of the foods which
slowly digest - salmon and those fishes which slowly digest;
goose giblets and swine's feet which have power against
those evil humors.
Bald's Leechbook II
se þe on þys ylcum þrim dagum gose flæsces onbyrigeð binnan feowortiges daga fyrste he his lif geændað.
whosoever on these same three days goose flesh
tasteth within forty days time he his
life endath.
Lacnunga
sele him þa mettas þa þe ne sien to raðe gemelte . . . fuglas þa þe heard flæsc habbað - pawa - swan - æned
give to him the foods which are not too soon digested
. . . fowls which hard flesh havath - peacock - swan
- duck
Bald's Leechbook II
As well as being eaten in remedies, fowl occur in other instances too. For example in dream analyses and in religious texts. The Homilies refer to the crowing of cocks and there is this beautiful sentence "as the hen her chicks under her feathers gathers".
Poultry in Bede's 'Book of Dreams by the Prophet Daniel':
henne ægru lecgan gestreon mid carfulnysse ge[tacnað] - henne mid cicenum gesihð ceapas eacan ge[tacnað]
a hen laying eggs, gain with carefulness
betokens - a hen with chicks seen, trade
increase betokens
From Bede's Life of St. Cuthbert:
He had one day left his cell, to give advice to some visitors; and when he had finished, he said to them, " I must now go in again; but do you, as you are inclined to depart, first take food; and when you have cooked and eaten that goose, which is hanging on the wall, go on board your vessel in God's name, and return home." He then uttered a prayer, and, having blessed them, went in. But they, as he had bidden them, took some food; but having enough provisions of their own, which they had brought with them, they did not touch the goose.
Now when they had refreshed themselves, they tried to go on board their vessel, but a sudden storm utterly prevented them from putting to sea. They were thus detained seven days in the island by the roughness of the waves, and yet they could not call to mind what fault they had committed. They therefore returned to have an interview with the holy father, and to lament to him their detention. He exhorted them to be patient, and on the seventh day came out to console their sorrow, and give them pious exhortations. When, however, he had entered the house in which they were stopping. and saw that the goose was not eaten, he reproved their disobedience with mild countenance and in gentle language. " Have you not left the goose still hanging in its place? What wonder is it that the storm has prevented your departure ? Put it immediately into the caldron, and boil and eat it, that the sea may become tranquil, and you may return home."
And from yet still more different documents we learn that care of chickens was important as the 'wise reeve' should provide a hen roost in winter (henne hrost).
Chickens need a certain amount of daylight to keep laying eggs. The daylight stimulates a gland in the chickens body and starts the egg-laying reaction. In Winter egg production reduces as the hours of daylight reduce. You don't need a cockerel to make eggs - only to make new baby chickens!
From 6 chickens you can still expect 8 eggs a week in winter (Dec/Jan lowest production). May/Jun/Jul/Aug are the best months. The Anglo-Saxons would have collected wild eggs too!
Hens eggs are called for in many medicines in there entirety - raw, beaten up with curds, in hot water or ale, roasted or hard boiled, and in parts, egg white or egg yolk are also mentioned separately. One particular recipe sounds like an omelette! And an eggshell could be used as a measure.
Eggs were also used to pay tolls and fines.
Sage Omelette
nim saluiam ane hand fulle - & cnuca hy swyþe smale - & nim twelf piper corn - & gnind - hy smæle - & nim þanne ægru - & swing ho to gædere - mid þam wyrtum - & mid þan pipore. Nim þanne ane clæne panne - & hyrste hy mid ele - & þanne hy beon cole ete hy þanne fastinde.
take sage, a hand full - and pound it very
small - and take twelve pepper corns - and grind - them small - and take then eggs - and beat them
together - with the plants - and with the pepper.
Take then a clean pan - and fry them with
oil - and when it be cool eat it after fasting.
Peri Didaxeon

Chickens illustrated from real life in the Book of Kells an illuminated Irish manuscript from the eighth century.
References:
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https://sites.google.com/site/scaannorahall/inspiration/chickeninanglo-saxonengland
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Bosworth and Toller Anglo-Saxon Dictionary
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Anglo-Saxon Food Handbook
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Online Etymology Dictionary
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Excavations in Thetford, 1948-59 and 1973-80. East Anglian Archaeology 22. Norfolk Archaeological Unit, Norfolk Museums Service, 1984 (St. Barnabas Hospital 9th/10th c)
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Excavations at Fishergate, Norwich, 1985. EAA 68
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Oswald Cockayne's Leechdoms
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https://ccea.org.uk/colmcille/docs/pupil_resources/Animals_Creatures_in_BoK_Pupil.pdf