The only edible part of a frog is its hind legs. The delicate meat is tender and lightly sweet and can be most closely compared to the white meat of a very young chicken. Fresh frog's legs can be found from spring through summer in the fish section of many gourmet markets. They're usually sold in connected pairs ranging from 2 to 8 ounces. Look for those that are plump and slightly pink. Store, loosely wrapped, in the refrigerator for up to 2 days. Frozen frog's legs can usually be purchased year-round, though the flavor doesn't compare to fresh. Thaw in the refrigerator overnight before cooking. Because their flavor is so subtle, frog's legs should be cooked simply and briefly. A quick dusting of seasoned flour before sautéing in butter or olive oil will gild the lily perfectly. Overcooking frog's legs will cause them to toughen.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
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