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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Preparation: Place frog bones and trimmings in large stockpot. Add vegetables, herbs, and peppercorns.
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Water Addition: Cover with cold water by 2 inches. The cold start helps extract maximum flavor and creates clearer stock.
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Gentle Simmer: Bring to very gentle simmer - never boil vigorously as this creates cloudy stock and can make it bitter.
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Skimming: During first 30 minutes, regularly skim foam and impurities from surface using ladle.
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Long Cooking: Maintain gentle simmer 1.5-2 hours, adding water as needed to keep bones covered.
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Straining: Strain through fine-mesh strainer lined with cheesecloth. Press solids gently but don't force.
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Cooling: Cool quickly in ice bath to prevent bacterial growth, then refrigerate.
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Storage: Refrigerate up to 5 days or freeze up to 6 months. Remove any fat layer before using.
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.
