Chicken Financier Recipe

Preheat and prepare

Preheat the oven to 375°F (190°C). Lightly brush a 6-8 cavity financier or small muffin tin with the extra schmaltz (about 1 tsp) and set aside. Line a baking sheet if you prefer easier handling.

Dry ingredients

In a medium bowl, whisk together the all-purpose flour (3/4 cup), almond meal (1/4 cup), fine sea salt (1/2 tsp) and freshly ground black pepper (1/4 tsp) until evenly combined.

Egg whites

In a separate clean bowl, lightly whisk the 3 egg whites just to break them up; you do not want them foamy — just combined and slightly aerated (about 10–15 seconds).

Combine wet and dry

Pour the lightly whisked egg whites into the dry ingredients and fold gently until a smooth batter forms. It will be thicker than pancake batter but pourable; if too stiff, add 1–2 tsp water and mix.

Incorporate fats and seasonings

Stir in the melted schmaltz (3 tbs) and the 2 tsp chicken aminos until fully incorporated. Fold in the 2 tbs cold unsalted butter (cut into small pieces) so the batter is slightly glossy. Mix in the minced chives (1 tbs). Taste a tiny pinch of batter (optional) to check seasoning and adjust with a small additional pinch of salt or 1/4 tsp chicken aminos as preferred.

Rest

Let the batter rest at room temperature for 10 minutes; this develops flavor and allows almond meal to hydrate slightly. Meanwhile, position a rack in the center of the oven.

Fill molds and bake

Divide the batter evenly among the prepared financier molds or muffin tin — about 2–3 tbs batter per small cavity (you should get 6–8 small financiers). Smooth the tops with the back of a spoon. Bake at 375°F (190°C) for 12–16 minutes, rotating the pan halfway through, until edges are golden brown and a toothpick inserted into the center comes out with just a few moist crumbs.

Cool slightly

Remove the financiers from the oven and let them cool in the pan for 3–4 minutes. Gently unmold and transfer to a wire rack to cool for an additional 5 minutes. They should be warm but not piping hot when plated.

Portion and top: Place one warm financier on each serving plate. Spoon approximately 1/4 to 1/3 tsp (adjust to taste) of Siberian sturgeon caviar onto the center of each warm financier. The warmth will slightly perfume the caviar but should not melt it.

Garnish: Add a few microgreens or a small pinch of chive blossoms on top or beside each caviar-topped financier for color and a touch of freshness.

Serve immediately: Serve the financiers warm as an elegant amuse-bouche or appetizer. Provide a small mother-of-pearl or ceramic spoon for the caviar if desired.