Some day I'll do a thread showing how I do it, FWIW. LOL
Jacques cuts through the skin, I don't do that, I go up under the skin because i prefer to hide the cut.
He also doesn't pop the thigh joint out of the socket on the back, that's easy to do by cutting down into the joint from the inside of the bird, the joint can be easily popped out of the socket then.
Doing so, along with spatchcocking or splitting the bird ensures the dark meat is finished at closer to the same time the white meat is.
~Martin