1) Upon receiving the livers, any blood collected
in the bag or container should be spilled out to avoid the livers
sitting in the blood for 24 hours.
If they are frozen, care should be taken that they
should not sit defrosting in their own blood for more than 24 hours.
Frozen livers should be completely thawed out before the broiling
begins.
Once they are defrosted, care should be taken that
they should be kashered within 72 hours of the defrosting.
2) In dealing with beef or calf
livers, after all the fats are removed, deep crisscross cuts should be
made horizontally and vertically in the livers. Alternatively, the
livers may be cut into slices. Wash the knife with cold water after the
crisscross cutting or any cutting of raw livers.
In dealing with chicken livers, there is no
need to cut them but one must make sure the gall bladder has been
removed.
3) Wash the liver after cutting them.
4) Lightly salt the livers on both sides. The
amount of salt used should be at least enough that would give it a good
taste. The salting should take place immediately before kashering
because the salt will bring out the blood and the livers should not sit
in their blood.
5) A separate grill or other cRc approved heating
device
(i.e. a dedicated toaster) should be used.
One should make sure that the catch basin that
collects the blood during the kashering is not too close to the livers,
so that the blood does not come into contact with them.
The livers may be lying on top of each other or
touching each other during the kashering. In the case of beef or calf
livers, the cuts should lie face down during the kashering.
If the heating device only has a fire on the
bottom, the livers should be turned over with a non-kosher utensil. To
be considered kosher, the livers need to be at least ⅔ completely
broiled.
6) Once kashered, care should be taken not to use
a non-kosher fork during their removal. A dedicated fork should be used
exclusively for their removal.
When finished, the livers must be rinsed off three
times in cold water and they then may be sautéed or cooked. If three
days have passed between the defrosting and the kashering of the livers,
one should refrain from sautéing or cooking them further. They may be
eaten in their broiled state only.
All utensils including catch pans, forks,
grates, etc. must be treated as non-kosher and should be used
exclusively for kashering livers. These utensils may not be washed with
any other utensils nor may they be washed in the same sink where the
kosher utensils are washed.
