Kashering Liver at Home
This liver is not ready to eat. It must be kashered (broiled) before eating.
Broil the liver over an open fire, as follows:
1. Wash off all visible blood.
2. For beef or calf liver (not chicken), make criss-cross cuts in several places.
3. Salt lightly.
4. Place the liver cut side down on a wire net over an open fire. Roast well, turning it several times, so all sides are well broiled.
5. Rinse three times after broiling.
6. If broiled within three days, the liver may be boiled afterward. If broiled after three days, it may not be boiled.
All drippings are non-kosher. The pan that catches them must be kashered. The grate and pan may not be used again until they have been cleaned and kashered.
Using an electric oven
To broil the liver in an electric oven:
1. Preheat the oven.
2. Place the liver on a grate designated for liver, with a designated tray underneath to catch the blood. The grate and tray must not touch.
3. Keep the oven door open while grilling.
4. When finished, clean the oven very well, then run the self-clean cycle.
5. Clean and kasher the grate and tray before using them again.