ב"ה
Kosher Meat
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The koshering process for fowl is the same as for meat. In addition, there are extensive
preparations of the fowl which are often left to be done at home.
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Due to liver's high blood content, salting is not sufficient to draw
out the blood. Therefore, liver can be koshered only by a special broiling
process.
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Related Topics
- Kosher (304)