This old recipe specifies that the “feathered chicken” is to be hung for a couple of days.

1 large chicken (about 7 lb | 3.2 kg)
salt and pepper to taste
1 tin asparagus

Hang the feathered chicken for a couple of days.

Cut the chicken in big chunks and season well with salt and pepper. Put in a large Pyrex dish and cover with 2 or 3 layers of oiled paper, tying the sides so that no vapour is lost. Bake in a moderate oven for 2-3 hr.

Ten minutes before serving, add the asparagus and about ¼ cup of the asparagus water; cover well with the paper and leave in the oven until the asparagus is hot.