SOUTHERN-STYLE NECK BONES RECIPE | ALLRECIPES
Neck bones are great with greens or cabbage. They can be baked or boiled, this recipe can be fixed either way. It depends upon how much attention you want to give the dish. I think this is one of this meals that takes you back to your mother's kitchen.
Provided by KERYNE
Categories Pork Recipes
Total Time 3 hours 0 minutes
Prep Time 15 minutes
Cook Time 2 hours 45 minutes
Yield 5 servings
Number Of Ingredients 7
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Sprinkle 3/4 of the onion and garlic into the bottom of a roasting pan; pour in the vinegar and water. Season the neck bones with salt and pepper and place into the roasting pan. Sprinkle the remaining onion and garlic over the neck bones; cover the roasting pan tightly with aluminum foil.
- Bake in the preheated oven for 2 hours, basting every 30 minutes. Be sure to recover the foil every time you baste. After 2 hours, remove the foil and continue baking until the neck bones are golden brown, about 45 minutes.
Nutrition Facts : Calories 1133.8 calories, CarbohydrateContent 9.7 g, CholesterolContent 214.9 mg, FatContent 102 g, FiberContent 1.7 g, ProteinContent 41.6 g, SaturatedFatContent 36.2 g, SodiumContent 824.3 mg, SugarContent 3.9 g
NECK BONES AND LIMA BEANS RECIPE | ALLRECIPES
Meaty neck bones and fresh dry beans are best for this one. If done correctly meat should fall off the bones. Great over rice.
Provided by CRB
Categories Pork Recipes
Total Time 2 hours 0 minutes
Prep Time 20 minutes
Cook Time 1 hours 40 minutes
Yield 10 servings
Number Of Ingredients 13
Steps:
- Combine the garlic powder, onion powder, cayenne pepper, sage, nutmeg, seasoned salt, salt, and pepper in a small bowl. Rub 3/4 of this mixture into the pork neck bones; set the neck bones and remaining seasoning aside.
- Heat the olive oil in a large skillet over medium heat. Stir in the onion and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the neck bones; reduce heat to low, and cover. Cook, stirring occasionally, for 1 hour, adding water as needed to keep the meat and vegetables from scorching.
- Meanwhile, place the lima beans into a large pot and pour in 8 cups of water; bring to a boil over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour.
- After the beans have stood for 1 hour, drain and rinse. Return the beans to the pot, and pour in 2 cups of water. Bring to a boil over high heat, then stir in the pork and vegetables, and the remaining spice mixture. Reduce heat, cover, and simmer until the lima beans are tender, and the pork is falling off the bones, about 30 minutes.
Nutrition Facts : Calories 500.4 calories, CarbohydrateContent 34 g, CholesterolContent 110.4 mg, FatContent 18 g, FiberContent 9.7 g, ProteinContent 49.4 g, SaturatedFatContent 5.3 g, SodiumContent 1017.4 mg, SugarContent 6.3 g
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1. To make the stock, prepare the stock by placing the whole chicken (plus any additional bits: feet, necks, wingettes etc) in a large stock pot, with the vegetables, herbs and vinegar. Cover with cold water.
2. Cook at a strong simmer, partially covered, for roughly 90 minutes. The chicken will be ready when the meat starts to separate easily from the bone.
3. Remove the carrots and celery from the cooking pot and discard. Drain liquid from the meat and set aside (you can keep the onions and herbs in the stock).
4. Separate the meat from the bone and set aside 2 cups of shredded chicken for your soup (any leftovers can be used in chicken sandwiches).
5. Measure out your stock – you should have roughly two litres. If you have more, you can reduce the liquid. If you have less, just add extra water. Now you are ready to make your soup.
6. To make the soup, add the finely chopped celery, carrots and a dash of olive oil to the bottom of a cooking pot on a medium heat. Let it saute for 3-5 minutes or until the vegetables soften.
7. Add your stock to the cooking pot, together with the chicken meat. Bring to a gentle simmer and cook for 5-10 minutes or until vegetables soften further.
8. Add the garlic and spices and simmer for another minute or so. Season generously with sea salt. Remove the pot from the heat and stir through the coriander and parsley. Serve immediately.
Frugavore's tip: After removing the meat from the bones you can make another batch of stock by covering the bones with water, adding some thyme, celery, carrot and onion and simmering for a further two hours on the stove-top. Use this as a base for your next batch of soup.
Time saver: As a short-cut you can buy ready made stock and use chicken breast or leftover roast chicken. However, using a whole chicken is more economical and also provides leftovers for the next meal.
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