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CHEDBALLZ
New Orleans Saints Fan
South Central LA
Member since Dec 2009
16962 posts

re: Anyone cooked a Backbone or Neckbone stew before
Yes


Nothing makes a gravy as good as pork necks or turkey necks.


CP3LSU25
LSU Fan
Louisiana
Member since Feb 2009
41263 posts

re: Anyone cooked a Backbone or Neckbone stew before
So you’re saying the neck bone is better than the backbone ?


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fatboydave
LSU Fan
Fat boy land
Member since Aug 2004
12772 posts

re: Anyone cooked a Backbone or Neckbone stew before
Also heard the backbone stew called a "ranchay"


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gmrkr5
LSU Fan
Apex, NC
Member since Jul 2009
14022 posts

re: Anyone cooked a Backbone or Neckbone stew before
quote:

Yep. Used Prudhomme’s backbone stew recipe . Very good.


this is the one I've used. delicious


CP3LSU25
LSU Fan
Louisiana
Member since Feb 2009
41263 posts

re: Anyone cooked a Backbone or Neckbone stew before
quote:

really can't recall ever seeing pork stock in markets. I do make my own, so I always have several quarts on hand in the freezer.



Gonna try and make my own. How do you normally make your pork stock?


CP3LSU25
LSU Fan
Louisiana
Member since Feb 2009
41263 posts

re: Anyone cooked a Backbone or Neckbone stew before
quote:

Yep. Used Prudhomme’s backbone stew recipe . Very good.


never tried Paul Prudhomme's recipe. I did George Graham one from his acadiana table book and it was amazing. Anyone have a link to Paul P?


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TBoy@LSU
LSU Fan
Member since Sep 2012
3132 posts

re: Anyone cooked a Backbone or Neckbone stew before
quote:

I’m from Avoyelles Parish and we call it “ranchae’”


St. Martin Parish and we call in the same thing. Think spelling is "reintier"

LINK



Stadium Rat
LSU Fan
Metairie
Member since Jul 2004
7816 posts

re: Anyone cooked a Backbone or Neckbone stew before
I think what you get when you buy "pork neck bones" is more likely back bone. A lot more of that on the cow than neck.

Good places to find it are those discount groceries like Save a Lot or Shopper's Value. Zuppardo's in Metairie has it.


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gumbo2176
Member since May 2018
4337 posts

re: Anyone cooked a Backbone or Neckbone stew before
I do a mean turkey neck stew. I get the meatiest turkey necks I can find in the store, bring them home and clean any silver material and veining off of them.

Then I'll season them with salt and a bit of black pepper and brown them off a bit in bacon grease. Once browned, I'll then make my roux and once it's to the color I want, I'll add the trinity first and allow it to cook for a few minutes, followed by minced garlic and let that cook down for a few minutes more.

Then it's time for the stock, which is either some homemade chicken stock or turkey stock make from fried turkey carcasses.

Put the necks back in the pot, add whatever other seasonings you like (I add Worcestershire, some hot sauce and a bit of soy sauce) and let it simmer until the meat is about falling off the bones. This is when I add some green onions and parsley chopped up and let the necks cool so I can pick the meat off the bones.

About an hour after pulling out the necks, I'll add the shredded meat back to the pot and all that's left is to make a pot of rice and enjoy.


ETA: I see where I responded to this post a while back but didn't give my basic recipe for making the turkey neck stew.

This post was edited on 9/12 at 8:21 am


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10
gumbo2176
Member since May 2018
4337 posts

re: Anyone cooked a Backbone or Neckbone stew before
quote:

Gonna try and make my own. How do you normally make your pork stock?


Just saw this when I saw this topic again. As for pork stock I use "pork neck bones", season them and put them in my oven to brown pretty hard.

Then put the bones in a pot of water with onions, carrots, celery, garlic and whatever liquid and dry seasonings you like. For me, it's usually Worcestershire and soy sauce, bay leaves and some green onions and parsley. I let this on a low boil for 10-12 hours then strain and set aside to cool to almost room temperature before putting it in my fridge. I'll let it there overnight and the fat will congeal on top and that is removed the next morning. What is left is basically a gel and I'll put that in freezer bags to use as needed. Almost all stocks will gel when cooled if cooked long enough and that to me is when they are at their best flavor. Everything is so much more concentrated and what you have is basically an aspic.


bdevill
LSU Fan
Baton Rouge, LA
Member since Mar 2008
11456 posts

re: Anyone cooked a Backbone or Neckbone stew before

You can also use Beef Bone Broth.


tigerdup07
LA-Lafayette Fan
Member since Dec 2007
20799 posts

re: Anyone cooked a Backbone or Neckbone stew before
quote:

“ranchae’”


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gumbo2176
Member since May 2018
4337 posts

re: Anyone cooked a Backbone or Neckbone stew before
quote:

You can also use Beef Bone Broth.


The problem with beef bone broth is it is getting harder and harder to find beef bones to make a stock out of them. Not many stores have real butchers now since they get all their meat pre-packaged and just cut it up as needed. The real butcher shops that break down whole sides of beef are few and far between.

I haven't used store bought stocks and broths in decades since I find them lacking in flavor.


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Fred's a tiger
LSU Fan
Mamou
Member since Dec 2012
53 posts

re: Anyone cooked a Backbone or Neckbone stew before
Fricassee d'ranche avec des navets..backbone stew with turnips is my choice for last meal..if it ever gets to that. Get the backbone at a local slaughter house use turnips instead of potatoes..brown the meat then make your roux with trinity..easy as pie


bdevill
LSU Fan
Baton Rouge, LA
Member since Mar 2008
11456 posts

re: Anyone cooked a Backbone or Neckbone stew before
Ca c'est bon.. And turnip greens on the side with cornbread
This post was edited on 9/12 at 2:14 pm


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