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You actually punch holes in the top the can, warm it up, and then insert the can into the chicken cavity so it can stand up straight like in the bottom photo. Then supposedly the beer steams the inside of the chicken but, in all reality spatchcocking the chicken is a technically better way to cook the bird. One big advantage of the beer can is to allow the bird to sit up vertically. Creates a nice fat drip flow and makes the skin that lovely golden, crispy brown.