<human>: I go to Barbuto here in NYC as much as I can to have their absurdly good roast chicken with salsa verde.  I have all of Waxman's cookbooks and have studied many recipes that claim to be very similar.  I recently stumbled upon [this one] from someone in their kitchen.  

Upon badgering my waiter and leaving a really nice tip I found that their salsa verde is primarily parsley based (duh) with a bit of anchovy for umami and salt (never knew that).

But what is most important is that he told me they use multiple pans.  Every few minutes they rotate pans and pour the juices back over the piece of chicken.  

My question is, does that actually do ANYTHING different than basting?  Is just dumping the chicken onto a second sizzle platter the fastest easiest way to baste the thing or what?  Have any of you ever done this?

Could you distill the essence of the text into 1-3 sentences?
<bot>: When roasting, they dump the chicken onto alternating sizzle platters.  Does this do anything that normal basting wouldn't?  Have any of you ever done this?