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Celtic Sea Salt® Smoked Applewood and Bouquet Salt Rub Roast Chicken


  • 1 cup hot water
  • 1 cup Light Grey Celtic Sea Salt®
  • 1 gallon organic apple juice or water
  • 1 organic chicken, about 6 1/2 pound, giblets reserved for another use
  • 4 tablespoons Selina Naturally® Organic Coconut Oil, divided
  • 1 tablespoon Bouquet™ Herbes De Provence Celtic Sea Salt®, additional as directed
  • 1/2 tablespoon Organic Smoked Applewood Seasoned Celtic Sea Salt® Blend, additional as directed
  • 1 celery stalk, coarsely chopped
  • 1 lemon, quartered
  • 1 medium yellow onion, quartered
  • 2 Granny smith apples, cored and quartered
  • Lemon slices, parsley and minced chives for garnish
  • Optional: Chicken gravy recipe to follow.



  1. In a non-reactive container large enough to hold the chicken, stir and dissolve the salt in the hot water.
  2. Add apple juice water and stir.
  3. Rinse the chicken, then submerge it in the brine.
  4. Cover and refrigerate for 1 to 4 hours, the longer the better.
  5. Position rack in bottom third of oven; preheat to 350°F.
  6. Remove the chicken from the brine and pat dry with paper towels.
  7. Mix 2 tablespoons coconut oil with 1 tablespoon Bouquet™ Herbes De Provence Celtic Sea Salt® and 1/2 tablespoon Organic Smoked Applewood Seasoned Celtic Sea Salt® Blend.
  8. Starting at neck end, slide fingers under skin of breast and upper part of legs, loosening skin.
  9. Rub coconut oil seasoning under the legs and breast skin. Rub the outside of chicken with remaining 1 tablespoon coconut oil.
  10. Grind Bouquet™ Herbes De Provence Celtic Sea Salt®, about 4 times, inside chicken cavity.
  11. Place the celery, lemon, apple and onion inside chicken cavity.
  12. Place the chicken breast down on V-shaped rack in a roasting pan, and roast 30 minutes.
  13. Turn chicken, breast side up, and roast 60 minutes more.
  14. Turn up the oven to 400°F for the last 15 minutes.
  15. Roast until an instant read thermometer inserted into the thickest part of the thigh, away from the bone, registers 160°F.
  16. Pour juices from chicken cavity into the pan and transfer the chicken to a warmed platter.
  17. Grind smoked salt blend over breast.
  18. Cover loosely with aluminum foil and let rest for 15-20 minutes.
  19. Garnish with lemon slices, parsley, and chopped chives.
  20. Serve with Organic Smoked Applewood Seasoned Celtic Sea Salt® Blend and additional Light Grey Celtic Sea Salt®.


Pour the reserved chicken pan juices into a glass measuring cup and skim off the fat. Place the roasting pan on 2 stovetop burners over medium heat. Add the pan juice and 1 cup organic lowsalt chicken broth, 1/2 cup white wine to the pan and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Stir in 2 teaspoons of organic all-purpose flour and 1 tablespoon organic unsalted butter. Simmer and whisk constantly until thickened, about 58 minutes.

~ Makes 4-6 servings.

Recipe created by Merry Graham from California.