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This recipe was taken from "Fired up" by Ross Dobson

I use a procedure here called 'brining'. This is really nothing more than the most basic marinating method - soaking the meat in salt, sugar and spices - but the flavour is something else!

Serves 4

Ingredients:
2 x 1.25 kg (2 lb 12 oz) free-range chickens
140 g (5 oz/½ cup) table salt
60 g (2¼ oz/¹⁄³ cup) brown sugar
3 bay leaves
3 tablespoons olive oil
3 tablespoons lemon juice
Green olive salsa verde
1 thick slice white bread,crusts removed
60 g (2¼ oz/½ cup) pitted green olives
1 large handful flat-leaf parsley leaves, roughly chopped
1 large handful mint leaves, roughly chopped
1 large handful celery leaves, roughly chopped
1 tablespoon salted capers, well rinsed
2 garlic cloves, chopped
2 anchovy fillets
2 tablespoons lemon juice
3 tablespoons olive oil

Method:
Cut the chickens in half through the breastbone, remove the cartilage and backbone, cut off the wing tips, then wash and pat dry with paper towel.

Put the chickens in a snug-fitting non-metallic dish, cover and refrigerate.

Meanwhile, bring a large saucepan of water to the boil and add the table salt, sugar and bay leaves. Return to the boil, stir until the salt and sugar have dissolved, then remove from the heat and cool completely.

Pour enough of the brine liquid over the chickens so they are well immersed and refrigerate for 3 to 6 hours or overnight.

For the salsa, tear the bread and put in a food processor with the olives, herbs, celery leaves, capers, garlic, anchovies and lemon juice.

Pulse to combine, leaving the mixture a little chunky. Put into a bowl and stir through the olive oil, and add some freshly ground black pepper.

Remove the chickens from the brine and pat dry with paper towel. Put in a bowl and add the olive oil and lemon juice, rubbing the mixture all over the chickens.
Season with sea salt and black pepper and set aside for 20 minutes.

Preheat the barbecue hotplate to lowmedium. Put the chickens on the hotplate, skin side down.

Put the lid on the barbecue and cook for 15 to 20 minutes, pressing down occasionally with a flat metal spatula, until the skin is dark golden and crispy.
Turn the chicken over and cook for a further 15 minutes, until cooked through. You can test if it is ready
by making a small, deep incision between the end of the drumstick and the breast. Any liquid that runs out should be clear, not bloody.

Remove the chicken to a plate and lightly cover with foil for 10 minutes to rest.

You can serve half a chicken per person to feed four or cut each half into smaller pieces and arrange on a serving platter with the salsa verde spooned over and extra lemon wedges on the side.

Fired Up is published by Murdoch Books and costs £9.99