Instructions

1. Place the frog body on a cutting board and cut off the back legs with a butcher knife. Apply firm pressure on the knife to cut through the frog's backbone just above the pelvic girdle.

2. Hold the pair of legs in one hand and slip a finger from your other hand under the skin around the upper legs. Clean frog legs by pinching the skin between your thumb and fingers and pulling it down toward the feet, as if removing a pair of hose.

3. Grip the skin with needle nose pliers, once it gets to the knee joint, and pull forcefully down past the ankle joint. The skin often clings to the knees creating the need for pliers. Other times, cleaning frog legs by hand works just fine.

4. Cut the feet off at the ankle joint with a butcher knife. Keep the meat on ice or refrigerated until you are ready to cook frog legs.