Making Do, French Style

If you’ve been reading me for a while, you know I don’t cook by shopping lists so much as by circumstance. Whatever’s in the house, whatever’s been left behind, whatever can be stretched a little further—that’s what ends up on the table. At least some of the time.

a lot of French recipes start like this, then get refined to absurdity.

TL;DR: Chicken carcass + lentilles du Puy + slow cooker = rustic French stew that’s cheap, flexible, and even better the next day as soupe réchauffée.

chicken bits, lentils

This is cucina povera, hearty food made with what’s around.

We’re lucky in that we actually like beans and lentils. Lentils are cheap and widely available in France, and the quality—especially the green lentilles du Puy. They hold together really well in soups. We often use them in place of starches.

The other day we bought a rather pricey chicken at the market—excellent, but after a meal or two from the main cuts I didn’t want the carcass to go to waste.

And this being France, there’s always a “proper” way to do things. But the real history of meals is about making do with whatever’s at hand.

This turned into a two-part recipe in the slow cooker—simple ingredients made satisfying. We rounded it out with bread from a Too Good To Go deal*: the bakery closes on Mondays, so on Sunday afternoon, they clear out whatever’s left.

We bought a bundle for cheap, sliced and froze it, and now a few minutes in the toaster makes it fresh again. Hardly a compromise, and honestly a fun way to explore what else the bakery has to offer.

So what follows is me making recipe out of whatever's available, along with a chicken carcass, which we always seem to have a frozen one in the freezer in any case.

A very French-style rustic stew with just that. It will come out like a cross between a garbure (a Gascon-style soup) and a potage aux lentilles. Let’s call it French farmhouse style or something.

Really, this is inspired by my not wanting to go to the supermarket, even though Monday is often a good day for deals after the weekend. I’ll do a post soon about the anti-gaspi laws and culture here.

French Chicken–Lentil Stew (Slow Cooker)

Ingredients (what you listed + simple pantry stuff if you have):

• 1 chicken carcass (with any scraps of meat)
• 1–2 onions, chopped
• 2 carrots, chopped
• 1–2 cups lentils (lentilles vertes du Puy if possible, but any will do)
• Salt & black pepper
• A splash of vinegar or wine (optional, but very French if you’ve got a little white or red)
• Bay leaf, thyme, or parsley stems if you have them (optional)
• Olive oil or butter (if you have any fat)

Method (Slow Cooker):

1. Broth :

   • Place the chicken carcass in the slow cooker along with 1 halved onion and 1 carrot cut into chunks.

   • Add 6–7 cups of water to cover.

   • Cook on LOW for 6–8 hours or HIGH for 3–4 hours. (On HIGH, the stock doesn’t reach a rolling boil, which helps it stay clear.)

     When finished, remove carcass, pick off any remaining meat, and return the meat to the slow cooker. Discard the bones.

2. Stew :

   • Add the lentils, the second onion (diced), the second carrot (diced), and any herbs you’re using. S&P to taste

   • cook on LOW for 2–3 hours (or HIGH for 1–1.5 hours), until lentils are tender.

3. Finish:

   • Taste and adjust seasoning. Add a splash of vinegar or wine at the end for brightness.

   • Just before serving, drizzle with olive oil or stir in a knob of butter .

     

Result: A humble, earthy French stew—hearty from the lentils, with depth from the chicken bones, and sweet balance from the carrots and onions. Very cuisine pauvre, but deeply satisfying.

The Next Day: Soupe Réchauffée

Like most slow-cooked French stews, this one only gets better the next day. The lentils thicken, the broth mellows, and the flavors settle into each other.

• Reheat gently in the slow cooker on LOW for 1–2 hours or on the stovetop over medium heat with a splash of water or wine if it’s too thick.
• Add whatever you have on hand: a diced potato, some greens, or even a leftover sausage or bit of ham.
• Serve again with toasted bread rubbed lightly with garlic, or a fresh drizzle of olive oil.

The French call this soupe réchauffée—reheated soup—and it’s often considered better than the original.

· We’ve used TGTG in multiple countries at this point. We like ti, but not for everything.