Southern-style Neck Bones (neckbones) recipe

Southern-style Neck Bones (neckbones) recipe
Course: Appetizer
Cuisine: Southern
Prep Time35minutes 
Cook Time2hours  10minutes 
Total Time: 2hours  45minutes 
Servings: 6 servings


Calories: 400kcal


  • 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


  • Preheat the oven to 350. Rinse neck bones.
  • Combine salt, pepper, paprika, garlic powder, and sage in a small bow. Season neck bones.
  • 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.
  • Add the onion on top and bake for an hour covered with foil.
  • 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.
  • Cover and cook for another hour or so until tender and meat comes away from the bone.