Liver of beef and poultry may not be koshered by soaking and
salting. Due to liver's high blood content, salting is not sufficient to draw
out the blood. Therefore, liver can be koshered only by a special broiling
The liver should be broiled within the first 72 hours after slaughtering. If
not, it still may be koshered by broiling, but in this case, it can only be eaten as it is, in its broiled state. It cannot afterwards be reheated
in a way that it sits in its own juices -- for example, fried in oil, made into a
pot roast, or heated in the oven on foil. Therefore, when buying liver, one
should inquire as to the time of shechitah to determine whether or not it
can be recooked after broiling. Even if the butcher himself broiled the liver,
one must inquire as to whether it was koshered within 72 hours after shechitah.
If liver is found wrapped inside a chicken, it must be
removed before cooking the chicken or placing the chicken under hot water. The
liver can then be koshered separately. Consult a qualified rabbi if the chicken
was cooked with the liver inside, or if any liver was in a bag containing
Procedure for Koshering Liver
Washing: Thoroughly wash off all outside blood and remove
all visible blood clots.
Broiling: When broiling a whole calf or beef liver, cut
into it across its length and width before broiling. Then the liver should be
placed with the cut side down on the rack for broiling. Immediately before
broiling, salt all sides of the liver lightly with coarse salt.
Broil over an open fire with nothing between the fire and the
liver so that the blood can flow out freely. A thin wire net with large holes
maybe used to hold the liver over the fire. The liver should be rotated over the
fire a few times so that all sides are exposed to the fire. The meat is to be
broiled until the entire piece is at least half-done, not just the crust. The
pieces of liver should not be too large for the heat to penetrate.
When broiling liver using an open flame from a gas range, stove top or under
flame in broiler, cover all sides around the flame very well with foil so that
no blood splashes onto the stove and renders it unkosher.
For the same reason, liver should not come into contact with
kosher utensils such as plates, bowls, and knives, until it is completely
koshered. The drippings and pan used to catch the drippings are
non-kosher, and care should therefore be taken that kosher food does not come in
contact with the non-kosher drippings or pan.
Rinsing: After broiling, the liver should be rinsed three
times, as is explained above for koshering meat.
Under some circumstances, other meat and fowl are koshered by this
method as well.