I was looking at meat at the local butcher-shop and noticed that the packaged liver (un-kashered) mentioned that it could be cooked on a grill. However, I have always heard that liver needs its own kli (vessel), due to the excess amount of blood involved. If I use the grill, do I need to kasher the grate?

  • I prefer writing questions in 1st person, if they could apply to me, rather than being more of a theoretical pursuit. – Noach MiFrankfurt Jul 18 '14 at 21:23
  • Has the liver been kashered yet?? I thought you couldn't buy stuff not-kashered in America unless you kill it yourself.... – MTL Jul 18 '14 at 21:23
  • Also, see beginning of SA YD 73 -- the ONLY acceptable way (לכתחילה) to kasher liver is by roasting – MTL Jul 18 '14 at 21:32
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    Subsequent research ( = asking my parents ;) has revealed that when you buy a chicken whole it comes with the liver un-kashered, and it must be roasted....I never buy food, and hence did not know. – MTL Jul 18 '14 at 23:09
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    @DoubleAA - how about if I put a grate in the aluminum pan so that the liver rests on the grate and the blood drips in the pan? – DanF Aug 18 '14 at 1:11

According to this Star K article, cited by Dan F in this answer:

...The pan will become treif. The rack or grate should not be used for anything except kashering liver, unless proper kosherization procedures are employed to kasher the grates, racks, and/or utensils.

Any utensil used in the broiling process, such as a fork, should be set aside and used exclusively for livers. It is a meritorious practice to burn the fork and all the utensils used in the broiling process in fire before the next time liver is to be kashered.....

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