Chicken Liver Mousse

Osteria La Buca chef Jason Neroni shares his recipe
Osteria La Buca, with the help of head chef Jason Neroni, has announced the debut of it’s own retail component, which will feature a variety of house-made sauces, fresh pasta, cured meats, and other culinary goodies. We can only hope they’ll carry to-go portions of this silky chicken liver mousse, available on the restruants regular menu, which pairs well with a slices of vingeary pickled vegetables. Spread over toast for a delciously rich snack or hors d’oeuvre.
Serves 6, with leftovers

-1 pint chicken livers
-1 green apple, peeled & chopped
-5 strips of smoked bacon
-5 garlic cloves
-4 medium shallots
-1/8 cup sherry vinegar
-3 sheets gelatin (pre-soaked)
-1 tsp curing salt
-2 tbsp salt
-1 tbsp pepper

1. Caramelize the bacon over medium heat until crispy,making sure to reserve the bacon fat (flavor)

2. Add the apple, garlic and shallots, and roast until golden brown, reserve.
3. Heat one or two sautee pans (you need to make sure you have enough surface area to ensure that you don’t steam the livers).
4. When the sautee pan or pans are extremely hot, add a couple drops of canola oil and add your chicken livers, careful for flames. 5. Sautee livers on one side untill golden brown or medium rare.
6. place all ingredients in a blender and puree on high until smooth. best to let the mousse sit over night, if not, on a bed of ice of 3 hours.
7. serve with toast points and pickled vegetables.