How Neck Bones Turned a Pot of RICE Into Supper (The Southern Way)

Some suppers were not fancy - they were smart. Neck bones and rice was one of those: the cheapest bones in the case, and a pot that did the work in two stages. First the bones simmered low and slow until the water turned into seasoned broth. Then the rice went into that broth and came up tasting like the meat. Nothing was thrown away and nobody stood over the stove all day. We go through the whole pot end to end: what a neck bone actually is and why it works, picking the package at the store, why the bones had to go first, what goes in with them, how you know the broth is ready, the rice going into the broth, how the pot is supposed to eat, the day after, the mistakes that ruin it, running the same pot on a modern stove, and what that pot taught. In this video: 1.The bones that cooked supper twice - why the cheapest bones did the most work 2.What a neck bone actually is, and how to pick the package at the store 3.Why the bones had to go first - the two stages in order 4.What goes in with the bones, and how you know the broth is ready 5.The rice goes into the broth - one part rice, two parts broth, lid on 6.How the pot is supposed to eat, and why it is even better the day after 7.The mistakes that ruin it, and how to run the same pot on a modern stove Did your house run neck bones and rice? Tell me what yours tasted like.