Bradley's Country Store

Backbone and Rice Recipe

by Janet Bradley Parker
  • 3 to 4 lbs. Backbone, sliced 1/2″
  • 1 can chicken broth water
  • 1 small onion, sliced thin
  • 1 cup regular rice, uncooked salt
  • 1 bay leaf
  • pepper
  • pinch sage
  1. Preheat oven 350.
  2. Cook small noodles in salt water until tender.
  3. Crumble and cook sausage until brown, drain. Sauté onion and peppers in oil ‘til glossy.
  4. Place backbone slices in bottom of Dutch oven.
  5. Add chicken broth and enough water to just cover backbone.
  6. Add onion slices, bay leaf, salt and pepper to taste, and a pinch of sage.
  7. Bring to a boil; reduce heat, and simmer covered for 45 minutes to 1 hour or until meat is easily removed from bones; return the meat to the pot and discard the bones.
  8. Simmer 15 minutes.
  9. Add rice and continue to simmer another 20 minutes or until rice is done.
  10. Serve hot with cornbread, collard greens or steamed cabbage, pepper vinegar.