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This recipe is dedicated to my Auntie Jeanette.  Jeanette is my Mamma’s sister.  Jeanette is number six in the line of my Mom’s seven siblings.  Jeanette eats her neckbones with a side of cling peaches.  Now that’s original.  What do you eat with your neckbones?

3 pounds neckbones (pork), 2 envelope onion soup mix, 1 large white onion, chopped, 4 garlic cloves, chopped, 1 carrot, chopped, 2 bay leaves, 1 teaspoon chicken flavored bouillon, 1 teaspoon black pepper, 2 teaspoons poultry seasoning, ½ teaspoon thyme.

Wash neckbones and season them.  Put neckbones in a pot with enough water to cover.  Add soup mix and vegetables to the pot.  Bring to a rapid boil.  Reduce heat and simmer for approximately 2 hours or until meat starts to pull away from the bone.   NOTE:  There should be approximately 1 to 1 ½ cups of liquid in the pot.  Using the liquid from pot make up a flour mixture and return it to pot cook for another ½ hour –cook down –you will now have a gravy.

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