Chicken of the Woods Sawdust Spawn
|Spawn shelf life||6 months (refrigerated)|
|Flavor profile||Succulent, meaty|
|Bag weight||5.5 lbs|
Chicken of the Woods (Laetiporus sulphureus) produces large, bright orange, multi-layered fruiting bodies with a texture reminiscent of chicken. When cooked, these mushrooms are juicy, succulent, and meaty with a mild, lemony aroma. Chicken of the woods can be difficult to cultivate, and is therefore recommended for enthusiast growers who have had some success with other more advanced species or are looking to experiment and try new methods. Because this species is not a strong competitor, it requires a different cultivation strategy and works best when logs are steam sterilized, incubated and colonized in filter patch bags, then removed from bags and partially buried in a shaded spot.
Chicken of the Woods sawdust spawn is only recommended for log projects.
Sawdust spawn is ideal for larger log projects of 10 or more logs.
Click here to download our pamphlet on growing mushrooms on logs and totems.
Chicken of the woods does best in oak logs. After colonization period in filter patch bags above ground, logs should be partially buried under 2 inches of top soil. The mushrooms will fruit from logs and emerge out of the soil.
It should be noted that chicken of the woods is prone to being out competed by other fungi and is not a reliable producer without first treating your logs. To limit variables we strongly suggest you sterilize 8" by 8" segments of oak log in a pressure cooking or steam sterilizer before inoculation and incubate your log segments for a few months in sealed filter patch bags until they are completely colonized. Remove them from the bag and partially burying them in a shady location. (You can sterilize your log segments in a 22 qt or larger pressure cooker such as an All-American.)
- 12-24 months (logs)
If you don't plan to use your Chicken of the Woods sawdust spawn immediately, you can refrigerate your spawn for up to 6 months.
Be sure to harvest chicken of the woods mushrooms when young to avoid a brittle texture. When cooked, they have a meaty, slightly lemony, flavor with a texture similar to chicken. The tougher outer pieces are best dried and used in soups or risottos or ground down to make rubs. The more tender, center pieces are delicious when sauteed with garlic, onions, salt, and olive oil. (A splash of white wine is nice, too!)
All our spawn is made using organic cultures from our own culture bank. Our sawdust spawn is handmade from a blend of locally sourced, all-natural, organic, and non-GMO woods and supplements from farms and forests in New England and North America.
If you’re going to consume home-grown mushrooms, make sure to cook your fresh mushrooms thoroughly with heat. 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.
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Cant wait for some Chicken!
We received our package of Chicken of the Woods and can't wait to start seeing some mushrooms. Since we've been growing oysters, shiitake, nameko and wine caps we thought it was time to try something a little harder. Looking forward to seeing our first fruiting body from North Spore's Chicken of the Woods! Product came in great shape as expected.