Kashering Liver

ACCORDING TO TORAH law, consuming the blood of animals or birds is strictly forbidden. Even meat from a kosher species slaughtered through shechitah must be kashered to remove residual blood. While most meat is kashered through soaking and salting, the liver contains a higher concentration of blood and must be broiled instead.

Preparation

If the liver is frozen, fully thaw it before broiling. Beef or calf liverA should be deeply scored in a crisscross pattern or sliced evenly to allow thorough drainage of blood. Chicken livers may be broiled whole without cuts. Rinse thoroughly under cold water, removing visible blood or clots.

Broiling Process

– SPRINKLE coarse salt on both sides (salting is optional but customary).
– PLACE liver on a metal grate directly over an open flame, or under a broiler.
– TURN regularly so all sides are evenly exposed.
– COOK until the inside is at least halfway done. Acceptable interior colors include green, tan, pink, or light brown. Dark brown areas may indicate incomplete koshering and should be rebroiled or discarded.
– AFTER BROILING, rinse the liver three times under cold water.

Equipment Note: Any utensils used during this process become non-kosher due to contact with blood and must be either:
• Reserved exclusively for future liver koshering, or
• Kashered through libun gamur

Using a BBQ Grill

A BBQ grill can be used to kasher liver. However, the grate must undergo libun gamur before being used again for kosher cooking.

IMPORTANT

Ideally, liver should be kashered within 72 hours of slaughter. If not, it may still be kashered but must be consumed only in its broiled form—no further cooking or reheating is allowed.