Whole chicken on the bottle

I remember this cooking recipe from my childhood. I remember coming to visit my grandmother, and she kept saying: "Just wait, I'll wash the bottle now, and we'll eat chicken." I couldn't understand what the bottle had to do with it, what does it have to do with the chicken? And the chicken is so delicious, with a crust, juicy, the juice just flows out, it asks for itself in the mouth. Over time, I began to wonder how the chicken got on the bottle, then how the bottle does not burst in a hot oven. In short, my surprises ended only when I myself learned how to cook chicken on a bottle. I changed the recipe a little, but it didn't make the food any worse.
We make a marinade of mayonnaise, salt, pepper and seasoning. Carefully wash the bottle. Rub the chicken carcass with marinade both inside and out, rub it liberally. We leave it for 2 hours for marinating. Then we put it on a bottle of water, you can add garlic to the bottle, a couple of slices for flavor. I take a dark beer, open it and plant a chicken. It seems to me that this makes the chicken more juicy and tasty. We put the bottle on a cold baking sheet and in the oven, slightly warmed up. I add the fire in it almost to the maximum, wait for 20 minutes, reduce it to half and still wait for 40-45 minutes. Carefully take out the baking sheet, let it cool down a little, otherwise you will get burned. I do not pour water on a baking sheet, but if you are afraid, you can pour water, but you will have to pour it periodically.