I HAVE NOT EATEN NECKBONES SINCE I WAS 7...I HATED NECKBONES AFTER THAT UP UNTIL TONIGHT. I DECIDED WHAT IF I COOKED NECKBONES A CERTAIN WAY TO MAKE IT TASTE GOOD....AND IT WORKED ........NECKBONES COOKED IN CHOPPED ONIONS AND GRAVY.....IT WAS DELICIOUS...............
NECKBONES AND GRAVY
- 1 lbs Pork Neck Bones
- 1 tsp seasoning salt
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1/2 tsp black pepper
- 3 cups chicken broth
- 1 tbsp olive oil
- 2-3 strips of bacon
- 1/2 cup all purpose flour
- Rinse the meat under cool water
- Season the meat with the seasoning salt, onion powder, garlic powder, and black pepper.
- Place the meat into a pot/pan, the pour in the chicken broth. Turn the heat to high
- Bring the the broth to a boil, then cover the pot/pan, and reduce the heat to medium.
- In a separate pan, pour in the olive oil, and place the strips of bacon into the pan.
- Turn the heat to medium high, and fry the bacon until it is crisp.
- WE ONLY WANT THE BACON FAT
- Remove the bacon from the pan, but leave the heat on.
- Sprinkle in the all purpose flour.
- Brown the flour, and be sure to stir.
- Remove the lid off of the “neck bone” pot, and add in the browned flour.
- Stir in the flour, cover, then let neckbones simmer over medium heat for about 10 minutes.
- Serve..........................................................................................
NOTE:SINCE I DIDNT HAVE ANY CHICKEN BROTH,I USED LEMON PEPPER SEASONING AND LIPTON ONION SOUP MIX FOR THE GRAVY AND ADDED CHOPPED ONIONS TO THE GRAVY
......AND THIS IS HOW IT ACTUALLY TURNED OUT AFTER IT WAS DONE
