A delicacy in French and Chinese cuisine, frog’s legs are best known in America in various Southern and Midwestern dishes. Only the upper joint of the hind leg is served, which has a single bone similar to the upper joint of a chicken or turkey wing. The flavor and texture of the tender white meat is often described as being partway between chicken, lobster and turkey.

Frog’s legs are usually prepared by deep-frying, although they can also be grilled or sautéed. For an easy preparation, dust the legs with seasoned flour, then sauté in butter or olive oil. Be careful not to overcook them or the meat will become tough.