want advice on broiling poultry livers

[amphipodgirl]

Before I started keeping kosher, I made great chopped liver.  I would drop the raw livers directly into the hot frying pan, which is of course not kosher.  I've had trouble replicating my results since.  I've found pre-broiled livers for sale a couple of times, and those worked great.  But when I try to broil the livers myself, whether it's a full

Comments

[kmelion]

When I used to help my mother broil the chicken livers... man, it's been so long I'm trying to remember.

I know we liberally sprinkled kosher (coarse) salt on it. My mom had special grates she used (something pretty much like this http://www.campmor.com/wcsstore/Campmor/static/images/acc/80300.jpg) to hold the liver in place.

We'd use one of the stove burners and place the liver right in the flames.

Rotate when the outside edges were slightly charred and the rest had this greyish-brownish color... that was pretty much it...

[amphipodgirl]

That sounds like about the same level I've been cooking to (and not entirely happy with). Sigh.

Thanks for taking the time to write, and to find a pointer to the grilling utenssil.

Sukkot sameach!

[__bin]

I might be wrong (I'm still working on keeping kosher), but I thought that you could still do it that way that as long as you used a pan that was specifically for liver.

The packages of kosher chicken livers that I buy always have instructions on them and I don't remember broiling being part of the equation. Maybe we do things differently in Canada?

[kmelion]

Because livers are basically sacs filled with blood, it needs to be 'kashered' by being placed directly into the flames.

http://www.star-k.org/kashrus/kk-beef-liver.htm