Tag #149194 - Interview #96343 (Raisa Roitman)

We also observed the kashrut. There was a shed in the backyard of our house. Firewood and other household things were kept there. Father made a coop here for chicken and ducks. We didn’t have a kitchen garden, because the whole yard was the size of a room, but poultry was a big help for us in nutrition. Mother took chickens to a shochet. I often went with her. When I grew up, I went to the shochet by myself. I observed the butcher putting the fowl on hooks so that the blood would seep into a special tray. Only after that the chicken was considered kosher. After that, Mother plucked feathers from the chicken. She disemboweled the chicken and scorched chicken at home. The meat was also made kosher. There was a special cutting board with the notches placed at a certain distance from each other. Salted meat was placed there and blood would seep from the notches. Meat was made kosher within an hour. There were separate dishes for meat and dairy, as well as differently marked knives and cutting boards.