Content

• Ingredients
• Steps
• Method 1 of 4: Preparing the Liver for Cleansing
• Method 2 of 4: Preparing the workplace
• Method 3 of 4: Kosher Liver =
• Method 4 of 4: Serving Liver
• Warnings
• What do you need

The liver is very bloody meat. It cannot be cleaned and made kosher by dipping it in salt water, unlike other meats. We'll show you how to make your liver kosher by roasting it over an open fire.

Ingredients

• Liver: beef, chicken or veal.
• Salt

Steps

Method 1 of 4: Preparing the Liver for Cleansing

1. 1 You need to buy a good, high-quality liver. A cow, calf and chicken are kosher if they are slaughtered according to kosher, as prescribed by the Torah.
   • Fatty portions of the liver should be trimmed during separation from other portions of the meat.
   • It is best to buy the liver of an animal that was slaughtered no more than 72 hours ago, if possible. You need to cleanse the liver no later than 72 hours after purchase. Otherwise, the liver can only be eaten fried, it cannot be reheated and allowed to lie in its own juice.
2. 2 Drain the blood. You need to pull the liver out of the bag and let the blood drain.
   • Don't leave the liver to drain in your bloodstream for more than 24 hours.
3. 3 Thaw the liver if necessary. If you buy frozen liver, it must be completely thawed before peeling and frying.
   • Do not let your liver thaw for more than 24 hours.

Method 2 of 4: Preparing the workplace

1. 1 Choose a cooking method for the liver. This can be an open fire, grill, or brazier.
   • You can use an oven with a heater on top of the food. But only if this is the only option. An electric oven will also work.
   • If you are using a stove, cover it with aluminum foil to avoid splattering blood.
2. 2 The fire source must be protected from drops of blood.
   • The easiest way is to place another pan under the one in which the liver will be cooking. Thus, fat and blood will drain onto it.
   • It cannot be used for cooking and other things besides cleaning and kosher the liver. If you want to use this item later for cooking, you will have to clean it according to the kosher.
   • If blood falls on a fire source, it must be purified according to kosher before cooking again.
3. 3 Proper handling of kitchen appliances is essential. Use a fork or tongs to turn the liver over. They will become non-kosher after that and cannot be used for any other purpose. If you want to use this item later for cooking, you will have to clean it according to the kosher.
   • You can clean all used kitchen utensils after completing the liver cleaning process.
   • Before cleaning, the liver should not touch the plates, bowls and knives with which and on which you will eat.

Method 3 of 4: Kosher Liver =

1. 1 Slice the liver lengthwise. Use a special knife.Make several cuts in the meat on one side.
   • You can make one deep cut across the meat and one along it.
   • Blood will flow through these incisions.
   • You can cut the liver into smaller pieces of any thickness.
   • This step is irrelevant when cooking chicken liver, as it is very small.
2. 2 Remove the gallbladder. If you are using chicken liver, cut off your gallbladder if the butcher has not already done so.
   • The gallbladder is a green cylinder.
3. 3 Rinse off the blood by rinsing the liver under cold water. Remove all bloody clots.
4. 4 Spread some salt on the liver before making it kosher.
   • Season to taste.
   • The salt will help flush out the blood while cooking the liver.
   • Salting the liver is optional, as most of the blood will be removed by fire.
5. 5 Place the liver on the wire rack.
   • Place the liver on a wire rack to drain off the fat and blood during frying. Put the pan down. After that, the pan cannot be used for other purposes. If you want to use this item later for cooking, you will have to clean it according to the kosher.
   • The grill will become non-kosher after this.
   • If you have more than one piece of liver, you can lay it in layers, cut side down.
6. 6 Fry the liver over an open fire, turning it over several times. Make it medium heat. Turn the liver over constantly so that all edges are evenly browned.
   • The surface of the liver should not be very fried.
   • When the juices stop flowing out of the liver, when it dries, it will be ready to eat.
   • You can roast the liver at the bar grill or on the skewer. Remember to wash the skewer before and after cooking. You don't have to keep turning it. Do this just a few times.
7. 7 Rinse prepared kosher liver under cold water 3 times.
   • The excess salt and blood will then be removed.

Method 4 of 4: Serving Liver

1. 1 Check the liver, see if it's cooked inside. Cut it open, it should be dark, beige, greenish or slightly pink in color.
   • The raw liver is dark brown. If the color hasn't changed, the liver is not ready yet. Toast it again or take a new piece.
   • If you did everything according to the instructions, if the liver has acquired the desired color and dried out, then it has become kosher.
2. 2 After that, cook the liver in the chosen way - fry, bake, simmer, and so on. It is now kosher food.
   • The only exception is when the liver has been cooked more than 72 hours after purchase. In this case, the liver should be eaten immediately after the first frying. Don't let her lie in her own juice.

Warnings

• When in doubt, talk to a professional who knows all about kosher food and how to make meat kosher. If you are going to cook the liver, but the animal from which it was cut was slaughtered more than 72 hours ago, you better consult a food kashrut specialist. Do the same if the liver has been in its own juice or blood for more than 24 hours.

What do you need

• Sink
• Grill, roaster or oven with open fire
• Frying pan or gosper
• Baking tray or baking dish
• Paper napkins
• Aluminium foil
• Tongs or fork
• Peeled Kosher Kitchen Utensils and Plates
• Knife