Chicken Itza

• 2 1/2 ounces clarified butter
• 3 1/4 pound chicken, skin on, cut into 4 pieces (2 breasts and 2 legs with thighs attached), boned
• salt, to taste
• white pepper, to taste
• 2 pellets achiote
• 1/2 lemon, juiced
• 4 sheets parchment paper

1. Preheat oven to 425 degrees F. Heat 1/8 cup clarified butter in large skillet over medium heat.
2. Lay chicken pieces in pan, skin side down and season generously with salt and pepper.
3. Pour 1 tablespoon clarified butter on top of chicken, increase heat to high and cook, turning once, about 5 minutes per side.
4. Heat 1/4 cup clarified butter in small skillet and add achiote pieces.
5. Mix together to color butter and strain a little over chicken.
6. Drizzle chicken with lemon juice and stir pan residue.
7. Brush parchment with a little achiote butter and divide chicken among the 4 pieces of parchment paper.
8. Pour all but a little achiote butter in small bowl and add cube of ice.
9. Stir to solidify.
10. Spread cooled butter over chicken pieces.
11. Fold paper over to form a package.
12. Place into baking dish and brush with last bit of achiote butter.
13. Bake 30 minutes.

butter, chicken, salt, white pepper, pellets achiote, lemon, parchment

Taken from www.foodnetwork.com/recipes/chicken-itza-recipe.html (may not work)