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Preheat the oven to 350.
Rinse neck bones.
Combine salt, pepper, paprika, garlic powder, and sage in a small bowl. Season neck bones.
Add bacon fat (or oil) to a large pot and brown the neckbones on all sides, about 5-6 minutes then drain the neckbones and add them to a large casserole dish.
Add the onion on top and bake for an hour covered with foil.
Add 2 cups of lukewarm water to a large pot and stir in the chicken bouillon powder, and flour in increments whisking the entire time until smooth. It should have thickened but if it is too thick, add a bit more water to thin it out.
Simmer, stirring frequently for about 10 minutes then pour liquid over the neckbones.
Cover and cook for another hour or so until tender and meat comes away from the bone.