Lip Smackin' Neck Bone Gravy & Rice

Directions

1. In a small skillet over medium heat, lightly toast the flour, stirring constantly, until a light tan color; set aside.
2. Season the fresh neck bones with salt and pepper. In a large soup pot or Dutch oven, heat 1 tablespoon of the oil and brown the fresh neck bones on all sides. Transfer to a plate.
3. In the same pot, heat the remaining 1 tablespoon of the oil. Add the onion, bell pepper, celery, garlic, cayenne, and 1 teaspoon of the black pepper. Cook, stirring frequently, for 5 to 7 minutes, until softened and fragrant.
4. Return the browned neck bones along with the smoked bones to the pot. Pour in the water to cover (about 8 cups). Bring to a boil, then reduce the heat to medium-low and simmer for about 1 hour, until the meat is ready to fall off the bones.
5. Remove the bones from the pot. Once cool enough to handle, remove the meat from the bones with a knife or clean hands. Return the meat to the pot, being careful not to include any small bones.
6. In a small bowl, make a slurry by mixing a little bit of water with ½ cup of the reserved toasted flour. Add to the pot and bring to a boil. Check the thickness of your gravy; if it's too thin, you may want to make another slurry with some or all of the remaining flour.
7. Stir in the Worcestershire sauce and taste. Add salt as needed—it may take up to 1 tablespoon and will depend not only on your taste, but on how salty your smoked bones were. Stir in 1 cup of the scallions.
8. Place about 1 cup of the cooked rice into each bowl, ladle some gravy over, and garnish with more scallions.
9. Do Ahead: The gravy, without the scallions, can be made 1 week ahead. Let cool, cover, and chill. When ready to serve, bring to a boil.