NECKBONES

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.