National Poultry Day: Medicinal Uses for Chickens in the 17th century

The 19th March 2026 is National Poultry Day. To mark this and the 350th anniversary of the year of the publication of Francis Willughby’s Ornithologia, this post will focus on the various medicinal uses for chickens that were detailed in Ornithologia.

It is known that Francis Willughby and John Ray prepared medicines using the stills in the Stone Building at Middleton Hall. PLEASE NOTE: none of the medicinal uses detailed in this post are advised today. However, a few do bear a strong resemblance to some Traditional Chinese Medicine remedies. In Traditional Chinese Medicine, chicken is considered a potent tonic to improve immunity, digestion, and ease various conditions related to weakness and energy deficiency. Interestingly, many of the instructions in Ornithologia specify “a black hen”, which is also specified in Traditional Chinese Medicine.

The Common Domestic Chicken in Francis Willughby's Ornithologia

A hen, preferably a black one, cut asunder in the middle and applied, usually helped and eased fevers, frenzy, headaches etc. Applied in the same manner, it could heal the bites from venomous beasts. When laid upon carbuncles, it could draw out the venom. It could also staunch the bleeding of fresh wounds.

A live hen or cock, plucked about the fundament (the external opening on a chicken’s bottom), and applied to pestilent swellings called buboes, drew out the venom. Willughby and Ray lived through the Great Plague outbreak of 1665-6, which was the last major epidemic of Plague in England although it continued to sporadically recur for the following decade.

The savoury jelly (aspic) of an old hen was a great strengthener and nourisher. The jelly was made from a hen, which was cut up, mixed with calves’ feet and sheeps’ feet or beef. It was then boiled for six or seven hours in a closed vessel to which spices or cordial waters were added.

Cock-ale was made of hens’ flesh, boiled till the flesh fell off the bones, then beaten with the bones, and strained to form a wine or ale with spices added. They noted that the flesh of the hen was better than that of the cock, except that of a capon (castrated male chicken). The flesh of a black hen, that had not laid, was considered the best and lightest.

Cock-broth mollifies. It was famous for easing pain from colic, when boiled with purgatives and discutients, and it was also good to ease a cough and “tartar of the lungs”, when boiled with “breast” herbs. It was made in this manner: Tire an old cock until he falls from weariness. Then kill, pluck, gut, and stuff him with the proper physic (which means to insert the correct medicinal potion, remedy or treatment). Boil till all the flesh falls off, then strain.

The brain of a chicken thickens and stops fluxes, such as that of the belly, when taken in wine. Women would also anoint the gums of children with this to help make the children “grow teeth”. Flux specifically meant a discharge or movement of fluid or matter from the body. The term “fluxes of the belly” referred to severe gastrointestinal infections such as dysentery, severe diarrhoea or acute gastroenteritis.

The inward tunicle (innermost lining) of the stomach of the chicken, when dried in the sun and then powdered, was used to bind and strengthen the stomach, stop vomiting and fluxes, and break the “stones”.

The stones (testicles) of the cock were said to wonderfully restore strength after sickness, cure fevers, and to yield prolific seed and provoke and increase lust when taken fresh.

The gallbladder of the chicken was used to remove spots from the skin and was also good for the eyes.

The grease of hen or capon, when hot, moist and softened, would obtund acrimony (dull bitterness), and cure chapped lips, pain in the ears and pustules of the eyes.

The throat (specifically the windpipe) of a cock, burnt but not incinerated (dry it in an oven or over a low fire until it is crisp or charred but not reduced to ashes), when given before supper, cured bed-wetting.

The dung of the chicken was especially good for treating jaundice, kidney stones and suppression of urine (anuria). They noted that the white part of the dung was esteemed as the best. Instructions were to give half a drachm morning and evening for 4 or 5 days. A drachm was a unit of weight used by apothecaries and physicians to measure medicinal substances. A drachm was defined as one-eighth of an apothecaries’ ounce, 3 scruples or 60 grains, which was the equivalent of approximately 3.89 grams. Applied outwardly, the use of the dung would dry “running heads” (like phlegm or catarrh), and scabs, when the ashes of the dung were sprinkled on it. The yellow dung cured bladder ulcers. It was fried in fresh butter or olive oil, then cast into cold water in order to let the filth settle and the oil swim. The oil, thus impregnated, was then thrown away.

Finally, all parts of the eggs of chickens could be used – the shells, membranes, whites, and yolks. The shells were used to break kidney stones and dissolve sticky, hardened mucus. The membranes of the eggs was a diuretic when given inwardly or, when outwardly applied, by laying on the foreskin of an infant. The egg whites were used to cool, bind, or stick things together. It was frequently used to resolve redness of the eyes, for the healing of wounds when mixed with bole (a fine, earthy, iron-rich clay), and fractures. They reported that Hippocrates advised to give three or four whites for fevers to cool and cleanse. The yolk was an anodyne (painkiller) and it ripened, digested, and loosened things. It was often used in clysters (enemas). Moreover, mingled with a little salt and laid on a child’s navel in a walnut shell, it was used to produce a stool. There was an oil made from the chicken egg, which was frequently used to consolidate and close wounds and chaps and ripen tumours.

Chickens at Middleton Hall, c. 1911. Courtesy of Philip and William de Hamel.

Further Reading: John Ray, Francis Willughby's Ornithologia, 1678, p.154-7, T26.

Author - Debbie Jordan, Middleton Hall Volunteer.

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