Frog Leg Stock
Frog Recipe
1Setup & Prepare
Cultural Context
This foundational preparation represents the nose-to-tail philosophy of traditional cooking, where every part of the animal is utilized to create flavorful bases for countless dishes. Frog leg stock provides a delicate, clean-tasting foundation that enhances soups and sauces without overwhelming other ingredients.
2Ingredients
Shopping List
3Cooking Instructions
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Bone Collection: Save all bones and carcasses from frog leg preparations. Rinse under cold water to remove any blood or debris.
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Cold Water Start: Place frog carcasses in a stockpot and cover with cold water by 2 inches. Cold water produces clearer, cleaner-tasting stock.
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Gentle Heating: Bring to a very gentle simmer over medium-low heat. Never boil or the delicate flavors become muddy.
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Skimming: During the first 20-30 minutes, skim any foam and impurities from the surface with a ladle.
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Aromatics: After skimming, add a small onion, celery stalk, bay leaf, a few white peppercorns, and parsley stems. Keep it simple to let the frog flavor shine.
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Short Simmer: Simmer for only 3-4 hours. Frog bones are delicate and extract quickly - longer cooking turns the stock bitter.
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Straining: Strain through fine-mesh strainer lined with cheesecloth for crystal-clear stock.
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Cooling: Cool quickly in an ice bath for food safety, then refrigerate. Use within 5 days or freeze for longer storage.
▶Watch the Recipe
See the techniques in action with our step-by-step video guide
4Chef's Notes & Pairings
Chef's Notes
- Never boil rapidly - this creates inferior, cloudy stock
- The gentle simmer extracts maximum flavor without bitterness
- This delicate stock is perfect for light soups and sauces
Wine Pairing
Stock is typically used as a cooking ingredient rather than consumed directly.
Nutrition Facts
Per cup: 15 calories, 2g protein, 0g fat, 1g carbohydrates. Pure, delicate flavor foundation.
