עברית
Halachot and Customs
How to Kosher Chicken?
Question
Greetings, I received a non-kosher chicken (chicken breast prepared for schnitzel) and thighs. I would greatly appreciate it if you could explain how I should kosher the chicken? Thank you in advance.
Answer
Greetings and blessings
I assume that the chicken is kosher, meaning that it was slaughtered by a reliable shochet (ritual slaughterer). The koshering process after slaughter includes soaking, salting, and rinsing. Soaking is done in water for half an hour. After soaking, the meat is removed from the water, and it is allowed to drip above the surface of the meat. It is important not to cut the meat between the soaking and salting stages. Salting is done by sprinkling a thin layer of salt [for cooking] on all external surfaces of the meat.
After sprinkling the salt, the salted meat should be placed on a perforated board or a slanted board to allow the salt and absorbed blood to drain from the meat. In this condition, the pieces of meat should be left for at least one hour. Afterwards, shake off the salt from the meat, and rinse the meat in water with two rinses. At this point, the meat is kosher for cooking.
Good luck - Menashe Israel
