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Koshering Liver

Koshering Liver


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 process.

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 liquid.

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.

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Eliezer Zalmanov for January 7, 2016

Re: The knife For this reason the knife must be rinsed in cold water immediately after slicing the liver. Reply

Fal January 6, 2016

If one is supposed to slice the liver prior to cooking as you mention above, how would one accomplish that if one is not supposed to touch any dishes or utensils to it before it is koshered? Reply

L.D. Meyer Lincoln, Ne. December 8, 2014

I didn't think it was possible to Kosher beef liver because it's saturated with blood as I thought the back half of the bovine was off limits and that goes for all organ meats as I understand. I also didn't know you had to Kosher chicken livers as they're poultry. I see you have to broil chicken livers in order to be Kosher, interesting. Reply

Eliezer Zalmanov for September 29, 2013

To Daniel from AZ Although some halachic authorities agree that any liquid still on the liver after it is broiled is not considered blood, others prefer that it be completely rinsed off before eating. Speak to your rabbi about how you should do it. Reply

Daniel Flagstaff, AZ September 20, 2013

Concerns On Koshering Liver I also read that it was a rule that if, after broiling, it still has pink liquid that comes out, that is not considered "blood". Is this truly the rabbinic position? Reply

Daniel Flagstaff, AZ September 20, 2013

Concerns On Koshering Liver I do not keep *strictly* kosher; today, while I was preparing a hamburger patty, I tilted the pan to to the side every now and again to pour the blood that would surface (from the patty) off of the patty toward the side of the pan. I guess the blood that pooled off to the sides accidentally cooked and stuck to the sides of the patty because when I ate it, those parts tasted differently - and they tasted very similar to how liver tasted when I'd attempted to prepare it kosher (broiling - but I cannot be certain it was within 72 hours).
I just wanted you to know that I - for whatever it is worth - do not think you CAN kosher a liver. If it tastes like blood, it is probably because there IS blood in it - because it is the very organ that deals with the blood and is extremely porous. I do not think there is any practical way to get rid of that blood.

Anyways, just FYI. Reply

Menachem Posner Montreal July 28, 2013

RE: Koshering chicken livers You can kosher it according to the instructions given in this article. Reply

Anonymous Israel July 28, 2013

koshering chicken livers How to kosher chicken livers? Reply

Gersh the Mentch December 24, 2010

Electric You can broil your liver on a rack over an electric range. I find that It is much easier just to by prebroiled liver from the kosher butcher. Reply

Anonymous israel December 23, 2010

how do you kosher liver if you dont have a gas stove or cooker? i have only electric, and i want to make chopped liver Reply

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