IN THE KITCHEN
Place all of the brine ingredients in a large saucepan along with 1 ½ litres cold water. Slowly bring to the boil, stirring to dissolve the salt and sugar. As soon as it boils, remove from the heat and leave to cool completely.
Pour the cooled brine into a big enough container to hold the chicken. Immerse the chicken in the brine and top up with extra cold water if need be. Leave in the fridge over night or at least 7 hours.
To make the marinade, put the fennel and coriander seeds in a pestle and mortar and roughly crush (or alternatively pot in a small bowl and crush with a rolling pin or the back of a wooden spoon). Mix with the remaining marinade ingredients.
Remove the chicken from the brine. Pat dry with kitchen paper and put in a non-reactive bowl or tray. Smother the marinade all over the chicken, and leave in the fridge for at least 2 hours.
ON THE BARBEQUE
Prepare the barbeque with the baffle in upright position and heat to approximately 250°C for indirect grilling/roasting.
Put the chicken skin side down directly on the grill and close the lid.
After 15 minutes, turn over and cook for a further 15-20 minutes. If it is becoming too charred, reduce the temperature of the barbeque to around 180°C by closing off some air supply.
Remove from the grill and allow the chicken to rest for 15 minutes before serving.
You can ask your butcher to spatchcock the chicken, however it’s easily done yourself. Place the whole chicken on a chopping board, breast side down with the legs towards you. Using poultry scissors or a strong pair of sharp kitchen scissors, cut either side of the parson’s nose and back bone, cutting through the rib bones as you go. Open the chicken out and turn over. Flatten the breastbone with the heal of your hand so the meat is all one thickness.