Kosher liver Guide

The Talmud teaches that liver is permeated with blood. Unlike most other cuts of meat, salting liver will not kasher it. Only the intense heat and exposure to the open fire of broiling will draw out all of the blood.

The following liver preparation guidelines are based upon the Shulchan Aruch and Achronim in Yoreh Deah 73:

It is preferable to slit the liver both horizontally and vertically prior to kashering. Wash the knife with cold water after slitting the liver.
The liver should be rinsed and placed upon a broiling grate over a collection pan. The grate must be perforated sufficiently to allow the blood to drain. The blood must not be permitted to collect upon the grate.
Immediately prior to broiling (but not sooner) salt liver lightly.
Liver must be broiled by the direct heat of an open fire, coals or electrical element. The fire must not be concealed or covered in any manner.
Once broiled to the point of at least half done, or when the outer surface of the liver no longer appears pink, it may be assumed that the blood has been drawn out. The liver then may be rinsed and sautéed or cooked if desired.
Certain halachic authorities do not permit the sautéing or cooking of liver which was not broiled within three days of slaughter. The prevalent custom is to rely upon the lenient opinion and permit sautéing or cooking even when the liver was broiled three or more days after slaughter.
The grate and collection pan as well as the forks used to turn the liver must be used exclusively to kasher liver. These utensils must not be used in the preparation of other foods, nor may they be washed together with other utensils.

A Rabbi should be consulted if, inadvertently, these directions are deviated from.

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