2 onions, sliced thin
1 bundle celery, cut up
2 green peppers, sliced
4 to 5 bay leaves, crush but not too tiny - 1/4 inch
1/2 c. salt, can use less
2 tbsp. oregano
4 to 5 tbsp. garlic salt
1/2 c. white vinegar (or squeezed juice from few lemons)
1 sm. bottle Worcestershire sauce
1 sm. bottle soy sauce
1 sm. bottle meat sauce (something like A-1, but cheaper)
Water, enough to cover meat

Put all together in a large pot (turkey roaster works). Can marinate from 20 to 25 pounds of chicken. Keep in refrigerator 12 to 18 hours at least. The longer the better.