Pork neck bones...

A friend gave me the neck bones from a hog they had butchered.  She said she wouldn't use them. She knows I'll eat "anything!" ;)  A few months ago, I blogged about the benefits of bone broth HERE.  If you have not taken up making good, nourishing broths for your family, you are missing out on an easy and economical way to boost nutrition.  

A quote from the Weston A. Price Foundation ~ "Good broth will resurrect the dead," says a South American proverb. Said Escoffier: "Indeed, stock is everything in cooking. Without it, nothing can be done."

I did not take pictures of the whole process, but here is the lovely, gelatinous stock I ended up with:

...and here is the meat I pulled off the bones after cooking.  There was more than two POUNDS of meat!  If I ever get pork neck bones again, I think I will cook them like ribs with barbecue sauce!  The meat is tender, juicy and delicious.

Pork Neck Bone Stock

Neck bones from a butchered hog

1 large chopped onion

2 stalks celery, chopped

2 carrots, cleaned and sliced thinly

water to cover

Place all the ingredients in a Crock Pot, cover them with water, put on the lid and set on "low."  Let it slowly cook for 24 hours.  Allow to cool.  Strain the stock through a sieve and set the bones and meat aside.  Pick the meat from the bones.  Discard the spent bones and the vegetables.

Use your lovely, healthy, stock to make soups, sauces, or just to drink with some salt added, and heated up in a mug.  Yum.  

This is particularly wonderful for someone who is ill or an invalid.  Nevertheless, drinking bone broth every day is advisable for everyone.