Imagine a young child returning home on the eve of Rosh Hashanah, straight from synagogue to their grandparents’ house. A dish of silky chicken liver pâté sits on the table, next to two impressive challah loaves, wrapped in a white embroidered cloth.
In the air, you can smell the sweet guava trees from the yard across the street. It’s time to help Grandma hand out the individual round challahs she baked for each grandchild.
These aren’t braided challahs—these are special holiday challahs. Round and golden, perfect for ushering in the new year. And nothing pairs with them better than this luxurious chicken liver pâté, served with a touch of onion jam.
The onion jam is my own modern addition, but it’s been nearly 40 years since I last tasted my grandmother’s challah, and the memory still lingers vividly.
A Bite of Nostalgia
Picture yourself dipping a fork into a mound of pâté. It cuts through effortlessly—like slicing into soft butter.
Every year, twice a year, just before Rosh Hashanah and Passover, traffic to this recipe spikes like an EKG line. And now, after 12 years, it’s finally time to rewrite the post—with updated photos and a few tweaks.
This is one of the most elegant dishes I’ve ever made—and yet, one of the simplest. You really can’t go wrong.
Why This Chicken Liver Pâté Is So Special
- ✔ Rich and creamy, yet light
- ✔ Perfect for holidays and special meals
- ✔ Can be made kosher or dairy-free
- ✔ Freezer-friendly and great for make-ahead prep
You can prepare it with butter, or use dairy-free margarine for a kosher or parve version. I often prepare it a couple of days before the holiday so I can relax on the day itself. Trust me, there’s plenty to do already—give yourself the gift of less stress.
Prepping the Chicken Livers
When buying chicken livers, always choose fresh, reddish ones. Ask your butcher to clean them well, but before cooking, double-check for leftover tendons or veins between the lobes. They’re unpleasant to chew and should be removed with a sharp knife.
I separate the two lobes and clean out everything in between. That’s how you get smooth, clean liver with nothing to interrupt the texture later.
Let the livers sit at room temperature for a few minutes before cooking—this helps them sear better and won’t cool down the pan.
Caramelizing the Onions
Take 2 medium onions (white or red), peel, slice into rings, and then cut the rings in half. Precision isn’t crucial here because everything will be blended later.
Place the onions in a large pan. Add 50g butter (or margarine), a pinch of black pepper, a pinch of salt, and a teaspoon of fresh thyme leaves. Sauté until the onions are soft and translucent, about 4–5 minutes. Don’t brown them—just soften.
Cooking the Chicken Livers
Add 1 kg (2.2 lbs) of cleaned chicken livers to the pan and sauté for another 3–4 minutes. Cook just until the livers turn pale brown. Be careful not to overcook them—they’ll dry out.
If the pan releases too much liquid, carefully tilt and drain the excess.
Adding Flavor
Turn off the heat. Add 150g butter or margarine, cubed, along with 3 tablespoons of good brandy (or sweet wine, or any liqueur you enjoy). Let the mixture sit and come to room temperature. This infuses the flavor beautifully.
Preparing the Mold
While the mixture cools, toast ⅓ cup unsalted natural pistachios in a dry pan until fragrant. Let them cool, then line an English cake pan with plastic wrap—bottom and sides—and scatter the pistachios evenly across the bottom.
Blending into Pâté
Once everything reaches room temperature, transfer the mixture to a food processor with a metal blade. Blend until you get a smooth, creamy pâté. Taste and adjust seasoning as needed.
Gently transfer the pâté into the prepared pan, being careful not to disturb the pistachios. Flatten the top, then cover tightly with more plastic wrap—pressing it directly onto the surface to prevent oxidation.
Refrigerate for at least one night until firm.
Serving Suggestions
When ready to serve, invert the pâté onto a serving platter so the pistachios are beautifully displayed on top. Slice and serve with:
- Fresh round challah
- A spoonful of onion jam
- Pickles, mustard, or even a drizzle of balsamic if desired
Make-Ahead Tips
- ✅ Can be made 2–3 days ahead
- ✅ Freezes well for up to a month (wrap airtight and thaw in fridge)
- ✅ Use parve ingredients for a kosher meat meal
Final Thoughts
This chicken liver pâté with onion jam is one of those dishes that stays with you—part memory, part comfort, and 100% celebration. Whether you’re making it for Rosh Hashanah, Passover, or just to spoil someone you love, it’s a timeless, elegant treat that delivers every time.
Chicken Liver Pâté
Ingredients
Method
- Clean the chicken liver lobes thoroughly (you can and should ask your butcher to help), and strain off any remaining liquids.
- Peel the two onions, cut them in half, then slice into thin strips.
- Heat a heavy skillet and sauté the onions together with the butter, thyme, pepper, and salt until the onions are soft.
- Add the chicken livers to the pan and sauté for another 3–4 minutes, stirring constantly. Turn off the heat.
- Add 150 grams of cubed butter and 3 tablespoons of brandy. Stir well.
- Cover the pan and let the livers continue to cook gently in their own residual heat.
- Transfer the livers and onions to a food processor with a steel blade and blend until smooth.
- Taste and adjust the seasoning as needed.
- Take a handful of roasted pistachios, rub them to remove the skins, and coarsely chop.
- Line a loaf pan with plastic wrap, scatter the chopped pistachios on the bottom, and gently pour the liver spread over them.
- Cover tightly with an additional layer of plastic wrap and refrigerate until ready to serve.
- Peel the onions, cut them in half, and slice into thin rings.
- In a thick-bottomed pot, combine the sugar and onions. Cook over medium heat, stirring regularly, until the sugar melts.
- Add the wine and ground black pepper.
- Cook over medium heat until most of the liquid evaporates.
- Remove from the heat and transfer to a sterilized jar.
Nutrition
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