The Lil Lady has become most proficient at preparing the spatchcock. Her version tastes as good as it looks. It's also especially fun to eat because all of the bones (except wings) have been removed. This plate has a little lemony thyme pan sauce and served with cauliflower au gratin and a tangle of watercress simply dressed.
There were hardly any carbs on this plate so I went ahead and melted a few walnut cream caramels to spoon over cherries and coffee ice cream.