The Process of Koshering a Chicken
Slaughtering animal following Jewish laws is a skill that requires in-depth knowledge of the Jewish Dietary Laws. Koshering a slaughtered animal is considered by many as the most humane way of killing animals. To become a kosher butcher, one must practice and learn this skill very well for a couple of years before becoming certified. Here’s how a chicken is slaughtered following Jewish Dietary Laws.
- Just like other animals, a chicken must be healthy and should not have any physical deformities before it can be slaughtered. A kosher butcher must thoroughly inspection the chicken before slaughtering.
- Use a clean knife that is sharp and without any nicks for slaughtering.
- Make an incision in the chicken’s neck.
- Drain the blood from the chicken.
- Inspect the internal part of the chicken especially the lungs. The lungs should not have any holes.
- To make sure that all blood has been drained out of the chicken, soak the meat in cold water and salt the meat.
- Remove the liver and fats surrounding its internal organs.
Readers found more information by searching for:
- kashering a chicken (33)
- kashering chicken (33)
- are chicken hearts kosher (13)
- KASHERING CHICKEN HEARTS (8)
- koshering chickens (7)
- chicken koshering (3)
- koshering poultry (2)
- is the blood drained from chickens (2)
- chican harts kosher (2)
- chicken kosher process (2)
- purcers of chicken (2)
- how are chickens slaughtered in us kosher way (2)
- koshering a live chicken (1)
- koshering chiken (1)
- Koshering (1)
- koshering liver and heart (1)
- kosher way butcher chicken (1)
- koshering the chicken (1)
You might also like: