What’s bright yellow, grows on trees, and tastes remarkably like chicken? Few mushrooms are as easy to identify and bring as much excitement to the forager as the chicken of the woods, Laetiporus sulphureus. Let’s learn how to find, grow, and use this stunning and tasty fungi.
What does chicken of the woods look like?
Chicken of the woods, also known as the chicken mushroom or sulfur shelf, is visually unmistakable mushroom. It is comprised of large (2-10 inches in diameter but sometimes as wide as 2 feet), multi-layered, fan-shaped shelves, brackets, or clusters that are sulfur-yellow to orange with paler edges which fade with age. As a polypore fungi, it possesses tube-like pores on its underside rather than gills, which help distinguish it from the similar-looking but poisonous Jack O'Lantern Mushroom (Omphalotus olearius).
Where to find chicken of the woods
This fungi is found in Eastern North America, where it grows on a variety of tree species, including oak, cherry, pear, poplar, willow, locust, beech, eucalyptus, yew, hemlock, pine, and Douglas fir. This fungus is both a parasite of living trees and a saprobe of dead and decaying fallen logs and stumps. Specifically, it causes brown cubical rot of the heartwood (the inner, rigid, dead portion of the tree), slowly robbing its host of strength and support until the tree falls. According to Tom Volk, chicken of the woods is likely a species complex, with possibly five different species co-occurring in nature that differ in pore color, host tree, growth form, and geographic location. All Laetiporus species are edible, but for some folks, can cause gastric upset and allergic reactions.
How to identify and store chicken of the woods
As always, we highly recommend consulting a human expert or respected field guide prior to and during your foraging experiences. Consider joining your local mycological society or a foray, or subscribe to one of the many Facebook groups dedicated to identifying wild mushrooms in your geographical region. Some trusted literary resources to help you identify wild mushrooms include the following; Edible and Medicinal Mushrooms of New England by David L. Spahr, Mushrooms: How to Identify and Gather Wild Mushrooms and Other Fungi by DK Books, Mushrooms Demystified by David Aurora, and the National Audubon Society Field Guide to Mushrooms.
While chicken of the woods is visually unique, it can be confused with the poisonous jack-o'-lantern mushroom (Omphalotus olearius). Become familiar with chicken of the woods and its visual characteristics; its velvety, ribbed or wrinkled appearance with alternating bands of orange and yellow, the absence of any stems from its overlapping shelves, its growth directly from its host tree, and the presence of small pores on its underside. Jack o’lanterns more closely resemble chanterelle mushrooms, possess stems and gills, and grow in clusters from the ground or the base of trees. Foragers should also get to know their local forests and parks, as chickens of the woods primarily grow on standing and fallen mature oak trees as well as stumps. As we suggested with foraging hen of the woods, avoid chemically-treated areas such as golf courses. This species fruits during the growing season across the eastern US, from early spring to late fall, but foragers may have the best luck between September and October as temperatures begin to fall.
Once you’ve found chicken of the woods, be sure to remember the location as fruiting bodies may appear in that same spot year after year. Select young, tender shelves for cooking as older sections can be tough and woody. Cut rather than tear it and try to practice leaving some of the specimen behind so the fungus can keep reproducing. Store foraged fungi in a brown paper bag in the refrigerator for up to a week, and be sure to remove any dirt, bark, or leaf pieces and pat them dry with a paper towel so they're dry before storing. Vacuum sealing and freezing chicken of the woods is an effective way to store them for up to 6 months.
How to cook chicken of the woods
Perhaps the most important aspect of this famed edible mushroom is its texture which is reminiscent of chicken meat, though some folks describe it as tasting like lobster or crab. When it is cooked it is juicy, succulent, and meaty and has a mild, lemony aroma. If it is your first time eating this species, it is best to start with a small amount to check for allergies, even if cooked as it has caused gastrointestinal upset in a small percentage of consumers. Chicken of the woods can be used interchangeably in recipes that call for chicken and tofu. It can be breaded and fried, made into vegan chicken soup or risotto, or even dried and ground to bouillon powder. Young, tender portions are great sautéed with garlic, onions, salt, and olive oil, and a little white wine goes a long way!
Health benefits of chicken of the woods
Generally, mushrooms are a rich, low-calorie source of fiber, protein, and antioxidants and can serve as an ethical and sustainable meat replacement. Chicken of the woods has been found to be a good source of potassium and phosphorus and according to the forest farmacy, it may possess antibacterial properties and may influence hormone balance. Studies have also shown that it also may have anti-inflammatory and anti-carcinogenic properties and may help lower blood sugar. More studies are needed to confirm its impacts on human health, but its profile as a low-impact protein source and flavor profile make it a win-win for foodies and health conscious consumers alike!
How to grow chicken of the woods
Chicken of the woods can be difficult to cultivate, so we recommended it for enthusiast growers who have had some success with other more advanced species or those looking to experiment and try new methods. Folks who have had success growing less difficult species outdoors like shiitake or oyster may want to level up and try this species. Because chicken of the woods is not a strong competitor, it requires a different cultivation strategy. Inoculation works best when logs are steam sterilized, incubated and colonized in filter patch bags, then removed from the bags and partially buried in a shaded spot.
To increase your chances of success, we offer the following step-by-step guide for cultivating chicken of the woods on oak logs using an outdoor log kits, plug spawn, and sawdust spawn:
1. Place a one-foot log segment of approximately 8’’ in diameter in a filter patch bag. Place upright into your hot water bath and weigh down if necessary. You can also seal the top by wrapping around a length of wire and twisting to tighten. This can be helpful in ensuring water does not enter your bag. Maintain a low boil for one hour. Let your log cool completely.
2. Add one generous cup of sawdust spawn into your filter patch bag. One 5lb bag of sawdust spawn should reliably inoculate 8-12 segments.
3. Seal the top of your filter patch bag. This can be achieved by sandwiching the top of your bag between layers of parchment paper or aluminum foil and ironing on a low setting. Let cool before peeling away parchment or foil, double fold and repeat for a more reliable seal. Alternatively the top can be closed with a piece of wire as outlined in step one or sealed with non porous tape such as packing tape.4. Work the sawdust spawn within the sealed bag so that the majority of it is located on the top and bottom of your log segment in contact with the cut ends.
5. Allow to colonize for at least two months until mycelium is present on much of the log segment. Remove from the bag and bury in a shaded spot vertically under 1-2’’ of soil. Mark your location and begin to check the site after one year when fruiting conditions are favorable.
Alternatively, log segments can be heat treated using a steam sterilizer or a 22 qt or larger pressure cooker. Be sure to read the manual and familiarize yourself with the safe operation of your pressure cooker prior to use.
Chicken of the woods grown on logs by @fungirlforager
Final thoughts on chicken of the woods
Chicken of the woods (Laetiporus sulphureus) is a unique and sought-after mushroom known for its bright color, ease of identification, and chicken-like texture, making it a favorite among foragers and mushroom enthusiasts. While it offers numerous culinary possibilities and potential health benefits, foragers should exercise caution by properly identifying it to avoid confusing it with toxic lookalikes. With its distinct flavor and versatility in recipes, chicken of the woods is a rewarding find, whether you're an experienced forager or a beginner exploring the world of wild mushrooms.