Southern Neck Bone Stew

  • 105 mins
  • 12 ingredients
33%

Ingredients

  • 3 lbs neck bones
  • 1 tbs white vinegar
  • water or chicken stock to cover
  • 3 cloves garlic, chopped
  • 3 bay leafs
  • 2 sprigs of fresh thyme or 2 tsp dried
  • 2 ribs of celery, chopped
  • 2 potatoes, peeled and cubed into 1 inch pieces
  • 1 carrot, peeled and sliced
  • 1 green pepper, chopped
  • 1 small can of diced tomatoes with juice.
  • kosher salt and fresh cracked black pepper
  • Add the trimmed neck bones to a stock pot and cover completely with water.
  • Add the bay leaf, garlic, vinegar and thyme.
  • Bring to a boil the reduce to a simmer. Simmer for one and a half hours.
  • Add celery, carrot, tomato, green pepper and potatoes
  • Add more water or chicken stock to cover.
  • Season with salt and pepper.
  • Serve in bowls along with some broth and vegetables.
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9 Comments

  1. Want more info on what crabs at best 2 fry ,,,,,,, do I take shell completely off after cleaning crab,,,,,,,, male I am sure ?????

    YVETTE Gardner Smith June 30, 2017 at 8:25 pm Reply
    • Chesapeake blue crabs work well. After you clean the crab you may fry the bodies as well as the removed shells. The shells can be used for presentiment purposes. You may use male or female crabs

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