Servings: 6 servings
Calories: 400kcal
Ingredients
- 1 tbsp seasoned salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1/4 tsp sage
- 4 tbsp bacon fat or vegetable oil
- 3-4 lbs neckbones I had ~3.25lbs
- 1 medium onion sliced
- 1 tbsp chicken bouillon powder -OR- 2 extra large chicken bouillon cubes per 2 cups of water
- ¼ cup all purpose flour for 2 cups of broth
Instructions
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Preheat the oven to 350. Rinse neck bones.
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Combine salt, pepper, paprika, garlic powder, and sage in a small bow. Season neck bones.
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Add bacon fat (or oil) to a large pot and brown the neckbones on all sides, about 5-6 minutes then drain the neckbones and add them to a large casserole dish.
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Add the onion on top and bake for an hour covered with foil.
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Add 2 cups of lukewarm water to a large pot and stir in the chicken bouillon powder, and flour in increments whisking the entire time until smooth. It should have thickened but if it is too thick, add a bit more water to thin it out. Simmer, stirring frequently for about 10 minutes then pour liquid over the neckbones.
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Cover and cook for another hour or so until tender and meat comes away from the bone.
