The Process of Koshering a Chicken

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The Process of Koshering a Chicken

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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.

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Posted by on Thursday, December 16th, 2010. Filed under Jewish How To. You can follow any responses to this entry through the RSS 2.0. Both comments and pings are currently closed.

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