This technique solves the problem inherent to roasting a whole chicken, where the breast is perfectly done but the dark meat is underdone or the dark meat is perfect but the breast is over-cooked. By scoring the legs and cooking the chicken in a pan on the stovetop for 10 minutes before moving it to the oven, I give the dark meat a significant head start so that it is falling apart like barbecue by the time the breast meat has just barely cooked through. I'm not a professional cook, just a monkey with a camera, but I really think this technique works. Let me know how it does for you.