How do you cook kneck bones?!
Answers:
first of all there is no k in neck bone!. first you wash them good then fill a pot with water and the neck bones!. bring them to a boil!.after they start to boil you will see some yucky looking stuff surface!.what you do is pour all the yucky water off and add fresh water and start the boiling process over !.after the water has cleared up somewhat, add season salt,garlic powder,paprika and black pepper!.bring your pot to a boil reduce heat and cover!.keep checking on it throughout the cooking process adding water accordingly!.after each water refill sprinkle a little more seasoning in the pot!.you will know when it gets done because you will be able to pull meat from bone with fork,which will be in about 3 hours!.20 mins!. before the end of the cooking process cut up one small onion ,then add your final round of seasons cover and continue to boil about 20 more mins!.then they should be done!. good luckWww@FoodAQ@Com
Put the neck bones in boiling water first, this removes all impurities, drain, season them and just barely cover them with water and boil on high, you will occasionally have to add water as it will evaporate while cooking!. also, you don't want to over fill the pot, because you don't need all the excess water that takes away the flavor of the neck bone, remember too just keep barely above the meat!. And towards the end of course make yourself a rue, stir until desired thickness and enjoy!Www@FoodAQ@Com
I am a former chef and like the one fellow blanch them first, then add them to a pot with several onions, carrots, some garlic and herbs like bay leaves, thyme, black pepper and some paprika, fry the lot until slightly browned add the neck bones and the cover with water and some stock or a cube of beef base, bring to the boil, then slow simmer, at the end I add a southern U!.S item or either fresh okra and some chopped tomatos or a half a bag of frozen lima beans, serve with a nice dense cornbread or buttermilk biscuits to soak up the juice, even a few greens like collards or even mustard/turnip greens in make it a one pot meal, while there's not all meat, I throw a couple of pork hocks/shoulder/butt chops in sometimes for more flavour and meat to chew on!.
Here in Canada I get my neckbone from the Asian places and they have a bit more meat on them then most traditional butcher would leave, they make soups with them!.Www@FoodAQ@Com
Here in Canada I get my neckbone from the Asian places and they have a bit more meat on them then most traditional butcher would leave, they make soups with them!.Www@FoodAQ@Com
I assume you mean chicken necks and you can cook them in the oven!. Toss in a little olive oil and put in a roasting tin in a hot oven until brown!.
They don't taste very nice though and are a faff to pick all the meat out, but will make a very nice stock if you brown them then boil with some veg!.Www@FoodAQ@Com
They don't taste very nice though and are a faff to pick all the meat out, but will make a very nice stock if you brown them then boil with some veg!.Www@FoodAQ@Com
My mom used to boil them!. Tell you the truth I think the neck is more trouble than it's worth, both in cooking and in eathing!. Maybe she should have just given it to the cat!.Www@FoodAQ@Com
Just boil them in salted water with a bit of onion for extra flavor!. When the meat is falling off the bones, they are done! Send me some!.!.!.it's one of my favorite foods!.Www@FoodAQ@Com
Ask a chiropractor!?!? :) *
*Today is humor Sunday!Www@FoodAQ@Com
*Today is humor Sunday!Www@FoodAQ@Com
Why bother there's hardly any meat on NECK bones anyway!. If you insist, then just boil them!.Www@FoodAQ@Com
neckbones and rice should be a food group!!!!!!Www@FoodAQ@Com