Hahaha, I really enjoy cooking for people who eat a lot. Like these three snowboarders up in Lenzerheide... where this whole table full of food (and the back-up plates of more polenta in the kitchen) all got eaten! This included a roasted large chicken, with my latest favorite spice-mix which I was working on to be able to duplicate the flavorful taste of the pre-baked chicken legs that are sold at the local grocery store, Coop, BUT without using MSG, which I was annoyed to notice on the ingredient label once I finally read it for the first time. Besides that, they were using "Spices, salt, yeast, sugar"... so I found a fairly decently balanced combination of those, with he 'spices' being hefty quantities of paprika, onion powder, and oregano. And the secret being, to first marinate it in just the salt, which kind of dehydrates to create the same effect of how the chicken-legs have that firmer texture after roasting, then wash off the salt well, then marinate it many hours longer with just the spices, then remove excess spices and roast at a medium-high temp, rotating a few times if you don't have a rotisserie. Anyway, tastes really quite great in the end! Then after roasting a chicken,I highly recommend using that the 'gravy' juices from the chicken for something, which here was tossed with sauteed leeks and whole wheat pasta. Also on the table is a salad, a pot of orzo-grains for the spicy pangasius-fish and broccoli red curry, and a few slices of a red onion-garlic-herb polenta :-)
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