One
2 1/2- to 3 1/2-pound fryer chicken, cut up (or use all legs and thighs, or all breasts)
Salt
2
tablespoons butter
1 large handful finely crumbled stale, but not dried, bread, crusts removed
1/3
cup white wine
For the cheese custard

3/4 cup heavy cream
3 egg yolks
Salt, pepper
3 ounces freshly grated Gruyère
Juice of 1/2 lemon and deglazing liquid