Follow these instructions for kashering (making kosher) beef, chicken or turkey livers.
Kosher laws prohibit eating blood. Livers, which are full of blood, can only be consumed after broiling. Utensils used to cook and livers should be marked for liver only and washed separately from other meat dishes.
- First, make slits or an X on one side of the liver, then rinse thoroughly.
- Sprinkle one side of the liver with coarse salt
- Place liver on broiler or grate, ensuring that the blood will be able to drain away during the broiling process
- Place grate under broiler or on grill with the salted side towards the flame.
- Once outside of liver is cooked (will turn rusty brown), sprinkle salt on uncooked side of liver and carefully flip to cook the other side.
- After other side is cooked, remove livers from flame and rinse thoroughly in cold water.
- Liver is now KOSHER, hooray!