Kashering Liver

Of all the organ meats, liver is the most popular. Don’t ask me why. But, as the organ responsible for filtering blood, there are certain steps you need to take to make it edible, since we aren’t allowed to eat blood. The procedure for making kosher liver edible is not particularly complicated. That being said, there are plenty of things you can do that would make it unfit for Jewish consumption. And, of course, there are no absence of expert opinions on how to do it.

Oh boy, now I’m stepping into the thick of it, aren’t I?

Everything about an animal that is properly slaughtered ritually is kosher. Everything, from nose to tail. We simply have to be more careful about the organs directly involved with blood flow.

In this article, I’m kashering (making kosher) chicken livers. The procedure is the same for goose liver, calf liver, and steer liver, with the exception that the larger livers need to be sliced, and for that you have to keep a separate knife.

There are three parts to kashering liver. The first is to salt it, which begins the process of drawing the blood to the surface of the liver through a process called osmosis. The second step is to grill the liver over flames, which is the only permitted way to turn raw liver into cooked liver. The third is to wash off the cooked livers, which removes any blood that may be on the surface of the liver, as well as the residual salt.

This is the way I was instructed how to do it. This is liver I serve my mother, my friends, and my customers.

And that’s it. Of course, you don’ t have to turn it into chopped liver.



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