Of course if one were to be keeping the laws of kashrut, the livers must be broiled. The only way to remove the blood from liver is to broil them. A saute in fat just won't cut it.
You can buy pre-kashered (broiled) livers, packaged buy Rubashkin, at most stores carrying kosher meat products.
Bro-in-law d'Elisson | 04.27.05 - 8:56 am | #

Or, you could observe a Cowboy Passover with Calf Fries and cream gravy...*grin*

I am incorrigible, you know.
Cowtown Pattie | Homepage | 04.27.05 - 11:29 am | #

Bro-in-law makes a good point, and I probably should have included those instructions in my post. But anyone who intends to follow kashrut will likely be using kosher chicken livers and will already be familiar with the requirement to broil them. And if you buy the livers separately from the chicken, they will be in their own little package, complete with instructions.

After you broil 'em, you can give 'em a quick once-over in the hot schmaltz. Gives 'em a nice flavor.
Elisson | Homepage | 04.27.05 - 5:53 pm | #