Chicken liver spiedini with sweet beer mustard from Homegrown: Cooking from My New England Roots (page 152) by Matt Jennings

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on May 16, 2022

    Served for two as a main entree. The cooking method for the chicken livers intrigued me but in the end I found it cumbersome and not very workable. Chicken livers are slippery,soft,and wobbly, not the best vehicle for skewering and grilling on a skewer. We followed Mr. Jennings five minute grilling time and our livers were mostly under cooked. Trying to turn them to grill on all sides proved a challenge. These were okay in the end but mostly because the accompanying grilled vegetables outshined the chicken livers and made up for them.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.