Why did they stop packing the gizard, neck and liver inside the chicken cavity? I think this practice stopped about 25 years ago. When I was a novice cook, I didn't know that I had to first take out the liver and roast it separately, until I had a messy non-kosher chicken, and someone informed me about that. Mind you, they did put a warning on the packaging. I can understand that they stopped including the liver (though, I think they could have just left it outside the cavity. But what about the other parts?

  • Some still include the neck, of course it varies by company. Also, liver has "gentrified", even chicken liver can be expensive. May 16 '14 at 18:01
  • Those parts are harder to kasher ("kosherize") ....as you mentioned, liver has to be roasted, neck needs extra salt (hence discarded in the factory), and the gizzard ("heilige kurkuvan";) since it has no (very very little) blood, it has to be kashered separately from the other parts of the chicken...too hard to deal with for too little meat, and probably discarded
    – MTL
    May 16 '14 at 21:23
  • When you shecht your own, you can get the kurkuvan...very good in chicken soup ;)
    – MTL
    May 16 '14 at 21:24
  • @Shokhet you have a source that gizzard needs salting separately... I just thought it isn't connected to chicken anymore after the evisceration so it was salted separately. And don't recall seeing this in hilchos melicha
    – Yoni
    May 18 '14 at 3:21
  • 1
    @Yoni Shach YD 75:5 (if gizzard doesn't have blood, the salting is to remove the blood from the surrounding fats); Shach YD 75:1 (most hold that the gizzard does have blood); Maharsha 75 ד"ה דבקורקבן says that if it wasn't salted, you could be מיקל. My rebbi told me that, based on the Maharsha, there is a מנהג to salt it separately from other pieces of meat, but there is no issue בדיעבד if it was salted with other pieces of meat.
    – MTL
    May 18 '14 at 12:01

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