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.