6 to 8 servings
YouTube instructional video is at the bottom.
What you’ll need
4 pounds neck bones
All-purpose flour
Vegetable or canola oil
1 large russet potato
1 or 2 large carrots
Frozen green peas
Seasonings
Yellow onion
Celery
Green bell pepper
Garlic
Fresh parsley
Bay leaves
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s poultry magic
Dried thyme
Worcestershire sauce
Tools you’ll need
Potato peeler
Preparation of ingredients
Seasonings
Step 1- Chop half of a yellow onion, 2 ribs chopped celery, half of a green bell pepper, 1 ounce of parsley, and press 3 cloves garlic with a garlic press. Make sure you rinse the celery, bell pepper and fresh parsley off with cold water before chopping.
Carrots and potatoes
Step 2- Peel the skin off of 1 or 2 carrots. Slice the carrots into thick slices. From there cut the carrot slices in half.
Step 3- Peel one large russet potato. Cut the potato in half. Cut each half into quarter pieces. Next add 2 teaspoons vinegar to 5 cups water and stir. Add the potato cubes into the water and move the potato cubes around in the water with your hand. Let soak for 2 minutes. Once done cover the bowl with a lid and drain the water from the bowl.
Neck bones
Step 4- Add the neck bones into a large strainer. Rinse off with cold water. Add the neck bones into a medium sized bowl. Add 1 and 1/2 teaspoons salt, 1/4 teaspoon black pepper, 1 and 1/2 teaspoons Tony Chachere’s creole seasoning, 1 and 1/2 teaspoons chef Paul’s poultry magic, 2 tablespoons Worcestershire sauce, 1 and 1/2 teaspoons granulated onion and 1 and 1/2 teaspoons granulated garlic. Coat the seasonings and the Worcestershire sauce onto the neckbones with your hands. Cover the bowl with a lid. Let marinate in the fridge for 4 hours or overnight.
Neck bone stock
Preheat fire to medium heat.
Step 5- Add neck bones and 3 and 1/2 quarts water into a large 8-quart pot. You can also add any additional seasonings at this time and stir. Cover the pot with a lid. Let simmer for 1 hour.
Step 6- Add the neck bones and the broth into a mesh strainer with a large bowl underneath it. Once done you should have 12 cups neck bone broth left over.
Gravy base
Preheat fire to medium heat.
Step 7- Add 1/3 cup vegetable or canola oil and 1/2 cup all-purpose flour into a large 8-quart pot. Stir continuously for 6 to 8 minutes or until the mixture is a brown color. Add 1 and 1/2 cups chopped yellow onion, 1 cup chopped celery, and 2/3 cup chopped green bell pepper. Stir continuously for 3 minutes. Add 3 cloves pressed garlic, 12 cups pork stock, 1 and 1/2 teaspoons salt, 1/4 teaspoon black pepper, 1 and 1/2 teaspoons Tony Chachere’s creole seasoning, 2 teaspoons chef Paul’s poultry magic, 1/2 teaspoon dried thyme, 1 tablespoon chopped parsley. and 4 bay leaves. Stir all ingredients together. Cover the pot with a lid and let simmer for 1 hour.
Step 8- Add neck bones into the pot and stir. Cover the pot with a lid and let simmer for 40 minutes stirring occasionally.
Step 9- Add potato cubes and stir. Cover the pot with a lid. Let simmer for 7 minutes. Add 1 cup frozen green peas and stir. Cover the pot with a lid. Let simmer for 5 minutes. Turn your fire off. Let the stew cool for 30 to 45 minutes before serving.
YouTube instructional video
