** Updated 3/15/2022 to include all North American Chicken of the Woods species Show
One can easily spot the chicken of the woods mushroom by its impressive size and vibrant yellow-orange colors. This large polypore has surprised many a nature lover the first time they found it! Yet, did you know they’re also edible and considered a delicacy in many parts of the world? Someone’s doing a happy chicken dance — what a find!A highly sought-after top edible mushroom, Chicken of the woods is excellent for beginner foragers. There are no real lookalikes, and the bright orange shelf-like growth makes it easy to see. Finding Chicken of the woods (Laetiporus sp.) is known to inspire wild chicken dances in the middle of the forest. With this dense, meaty textured mushroom, you’ll eat well for days. This mushroom has a lemony, meaty taste. Some think it tastes like its chicken namesake; others describe the flavor as being more like crab or lobster. Whatever your opinion, the chicken fungus makes a great substitute for meat in almost any dish. This coloring on this young Chicken of the woods is hard to miss. You definitely won’t walk past it in the woods. Jump to:
All About Chicken of the WoodsMost people refer to Chicken of the Woods as one species, but in fact, there are many. All but one are bright orange or yellow. Chicken of the Woods grows on hardwoods and conifers, depending on the species, and causes brown rot in the host tree. They are both parasitic, attacking the host when it is still alive, and saprobic, living on dead and decomposing organic wood. Chicken of the Woods is also known as a sulphur shelf, chicken mushroom, and chicken fungus. It earns this common name because it has a similar meaty texture to Chicken, and some even say it tastes like it, too. It is dense, rather bland flavored, and perfect for cooking in everything because it absorbs flavors. Check out how dense and chicken-like this mushroom is!Chicken of the woods is often confused with Hen of the Woods, also known as Maitake (Grifola frondosa), simply because they share a similar common name. They are not alike at all, except they are both excellent edible mushrooms. Many folks prefer using Maitake as the common name for the other mushroom to avoid confusion. We support that! (More info about the hen of the woods, or maitake, is here.) Even if you never plan on eating one, this is a fascinating mushroom. Let’s learn a little more, starting with some basic chicken facts. We’ll then move on to mushroom identification tips for this species, and close with some cooking advice. Where Does Chicken of the Woods Grow?Species of Chicken of the Woods grow across the globe. The majority of them are obvious with their bright orange caps, shelf-like growth, and lack of gills. North America is host to seven Chicken of the woods species, which are separated based on which side of the Rocky Mountains they grow. Everyone loves this fungus — check out the little guest on the cap of this small Chicken of the Woods.
The Seven North American Chicken of the Woods SpeciesFungi in North America are always a bit behind when it comes to the identification and separation of species. Only recently have biologists and mycologists begun to recognize that the species in North America are genetically different from Europe. Much of this new interest is partly due to our DNA sequencing ability, which opens up whole new worlds of fungi exploration and classification. As recently as 2001, three new Laetiporus species were identified in North America. These species weren’t new in that they hadn’t been discovered – folks have been foraging them for centuries. But, everyone assumed they were all L.sulphureus, the most well-known Chicken of the woods. East CoastA prime Laetiporus sulphureus with spectacular coloring.Laetiporus sulphureus – This is the type species for Chicken of the woods – it is the primary example of what Chicken of the woods looks like and how it grows. When people talk about Chicken of the woods, this is the specific one they are referring to. L. sulphureus grows in eastern North America, primarily on oak trees. It will also grow on other hardwoods, like cherry, pear, poplar, willows, locusts, and beech. The most distinctive feature is the bright orange to yellow cap coloring and brilliant yellow spores. Its flesh is soft and thick but gets denser and tough with maturity. The caps often are multi-colored, with deep orange center zones that get lighter towards the edge before turning yellow or white. This species is also found across Europe. Laetiporus cincinnatus — notice how much lighter the caps are and the rosette shape.The creamy white underside of L. cincinnatusLaetiporus cincinnatus – Unlike other Chicken of the woods, which cause brown rot anywhere on the tree, L. cincinnatus causes butt or root rot. This means it is only found at the base of trees, never further up the trunk. It’s also known to emerge from buried roots far from a tree, which gives the appearance of it being terrestrial. It is not, though, and there are certainly roots below the fruiting body. Due to its unique growth location, L. cincinnatus develops as a rosette of caps instead of stacked shelves or brackets. The cap of L. cincinnatus is a peachy orange instead of bright orange, and the spores are white or cream. It grows on or around oak trees (almost exclusively) and is found east of the Great Plains. Laetiporus huroniensis – One of the newly classified Chicken of the woods, L. huroniensis is found in the northeastern United States and northern Midwest. It appears on old-growth conifer logs and is the classic bright orange fungus with pale yellow pores. A massive fruiting of Laetiporus persicinus — notice the salmon and white cap coloring.Laetiporus persicinus – The white Chicken of the woods, the odd one out that defies the species norm. L. persicinus grows on hardwood and softwood trees and features a white to salmon-pink cap that darkens to deep brown and has white pores. Its range includes the southeastern United States, the Caribbean, Asia, Australia, and South America. West CoastLaetiporus conifericola – This western Chicken of the woods is one of the newly classified species. Its range is from California to Alaska, and it grows on conifer trees, preferring fir, hemlock, and spruce. The caps are the traditional bright orange to peachy orange, and the pores are yellow. It is distinct from other Laetiporus species because it grows on conifers. Huge Laetiporus conifericola — those brackets are thick!Laetiporus gilbertsonii – This Chicken of the woods is the western version of the type species Laetiporous sulphureus. It is the classic orange color with yellow pores and grows as many stacked shelves. L. gilbertsonii is found on dead or dying oak and eucalyptus trees. Its range includes the West coast and the southwestern United States. However, there is a variation of this species (L.gilbertsonii var. pallidus) with white pores that grows along the Gulf Coast. Laetiporus gilbertsonii looking stunning and perfect for harvesting.Chicken of the Woods IdentificationChicken of the Woods identification is infamously easy, thus they’re considered one of the “safe” mushrooms for beginners. Of course, I always encourage hands-on education from a local expert, so please don’t rely on just the Internet to learn how to identify mushrooms. A single absolutely perfect Chicken of the woods fruiting from a dead log.This section is specifically for the Laetiporus sulphureus species, although you can apply most of the characteristics to other species as well. If you think you’ve found a chicken of the woods, check for these familiar features: Cap colors vary in orange-ness, width of color zones, and size.Cap/Stem:
Habitat: It is always found growing on or at the base of dead or dying trees, never on the ground or alone in fields. These mushrooms grow on dead or dying hardwoods, most commonly oak but also cherry or beech. They’re sometimes found under conifers as well. Chicken of the woods don’t just grow in forests; they will grow in parks, atop hillsides, along trails and roadsides, and deep in the woods. It is all about the tree. Each species has its preferred tree hosts. This perfect young specimen doesn’t have fully formed brackets yet — this is the best eating!Season: Most Chicken of the woods species fruit from late summer into fall, August through November. This isn’t always the case, though, and you may find some as early as June. There is no one season where they will all appear. In fact, it may be that you forage from a tree in August. Then, two months later, when you’re in the same forest, you see another one on a completely different tree. Chicken of the woods operate on their own clock, probably tied to the internal system of the host tree. Chicken of the woods fruits from the same place year after year, so once you find a spot, mark it down and don’t forget it. However, this comes with a caveat. Weather significantly affects the fungus in creating a fruiting body. Chicken of the woods mycelium lives in the tree year-round – the mushroom we see is just an outward representation and isn’t an essential function for the fungus. This enormous Chicken of the Woods is mostly past maturity — the flesh will be dry, tough, and chalky.There may be years of drought or too much rain, or just odd seasonal activity when the Chicken of the woods doesn’t appear in its usual spot. Or, it may appear significantly earlier or later than previous years. Unfortunately, Chicken of the woods can be hard to nail down. It will continue growing from the exact location until it runs out of nutrients. If you’re harvesting from a dead log, the fruiting life is much shorter than from a standing tree. Spore Print: The spore print is white, and is a little difficult to get as the caps aren’t so distinct. You probably won’t need a spore print for chicken of the woods identification Chicken of the Wood LookalikesThere are no other mushrooms that look like Chicken of the woods. Some people confuse other shelf fungi with this one, but the resemblance is easily disproven on close inspection. How to Harvest Chicken of the WoodsThe best Chicken of the woods is young, tender, and succulent. Young specimens will exude a clear or yellow watery liquid – this is prime harvesting time. The center parts get tough as the fungus matures while the outer edges remain tender. When it reaches its full growth, the entire mushroom becomes woody, chalky, and tough. A gorgeous young Chicken of the woods, prime for harvesting and eating!Harvest this mushroom while it’s young for the best eating. Use a sharp knife to cut it off the tree. If you’ve found older specimens, only cut off the tender edible pieces. Tenderness is easily determined by cutting a bit off – you can tell by looking at it whether it is tough or juicy. Leave the older portions on the tree or log for bugs and wildlife to enjoy. Think of harvesting Chicken of the woods like a vegetable. A tomato in its prime is brightly colored, juicy, fleshy, and delicious. A rotten tomato has black spots, decomposed sections, bugs, and smells horrific. Don’t eat the rotten tomato; don’t harvest or eat the old Chicken of the woods. Potential for Allergic Reactions To Chicken of the WoodsSome people report adverse reactions to eating Chicken of the woods. This usually involves gastrointestinal distress, nausea, and possibly vomiting. Among mushroom groups and social media, there is a lot of hearsay and folklore around this occurrence. Many say that Chicken of the woods foraged from conifer trees are the culprit and warn everyone not to eat these. The reality is this. Some people are allergic to Chicken of the woods and have adverse reactions. This can happen with every mushroom out there. There is no way to predict how you personally will react. Only eat a little bit the first time to make sure you don’t have a reaction.Chicken of the woods fruiting from hemlock or eucalyptus does seem to present more chance of an allergic reaction, but no scientific reporting confirms this. This warning comes though word of mouth, and how accurate the warning is unknown. Many, many people, and for centuries, have consumed Chicken of the woods from various tree hosts with minimal to no issues. The only way to know for sure if this mushroom will give you stomach upset is to try a little bit. Pay attention to the type of tree to be aware of the source and then eat a little and wait. This is how you should try every new mushroom, from Lion’s Mane to Morels to Oyster mushrooms. Also, never eat the mushrooms raw – they must be cooked. History of Chicken of the WoodsFrench mycologist Pierre Bulliard described this fungus in 1789, naming it Boletus sulphureus. The current designation, Laetiporus sulphureus, was given by American mycologist William Murrill in 1920. Laetiporus means “having bright pores.” Sulphureus means “sulphur colored.” The largest known Chicken of the woods specimen weighed 100 lbs. It was found in the UK in 1990. Cooking the Sulphur ShelfSo you’ve found a massive chicken of the woods mushroom, or you succeeded in growing or purchasing one yourself. Now what? Now it’s time to whip up a batch and see what all the fuss is about! Many people consider chicken of the woods to be a delicacy, with their meaty texture and flavor reminiscent of lemon and chicken. BBQ Chicken of the woods — delicious!Some general cooking tips:
Chicken of the Woods RecipeThis easy chicken of the woods recipe was adapted from Italyville.com, an awesome and delicious Italian cooking blog. It’s a simple and tasty way to enjoy their flavor and texture. Serve it as an appetizer, side dish, or add it to meat or pasta. Ingredients:
Clean the mushrooms with a damp cloth, and then either tear or chop them into small pieces. Warm the olive oil over medium heat and add the garlic. Let it cook for one minute. Add the mushrooms and cook for 10 minutes, stirring occasionally as they turn a vibrant orange. Pour in the white wine and cook for another 5 minutes. Add the tomato sauce and let the whole thing simmer for another 10-15 minutes. There’s a lot to enjoy about the chicken of the woods, whether admiring its vibrant beauty in nature or exploring its possibilities in the kitchen. Try to get your hands on a specimen and tweak some recipes of your own. Can I eat Chicken of the woods from conifer trees?Yes. But, only eat a little bit first. Some people report gastrointestinal issues, but how common this is is unknown. Many people eat Chicken of the woods from conifer and eucalyptus trees with no problems. Don’t forget; this can happen with any mushroom, so it’s always best to just eat a small portion the first time. What is the difference between Chicken of the woods and Hen of the woods?The easiest way to tell these two edible mushrooms apart is by color. Chicken of the woods is orange, peach, or yellowish. Hen of the woods is gray or brown. Is it possible to buy Chicken of the woods anywhere?The local farmer’s market is the best place to look for these delicious mushrooms other than in the woods. Or, check online for foraging groups and see if anyone’s had an incredibly bountiful harvest. Because it isn’t the easiest mushroom to grow, its availability is limited. This is one of the reasons finding Chicken of the woods is so celebrated. How difficult is it to find Chicken of the woods?This mushroom isn’t impossible to find; it’s actually quite widespread and definitely not rare. However, it can be challenging to find nice selections due to their ongoing, hard to predict growing season. Chicken of the woods fruit throughout the summer into fall, with each specimen on its own schedule. It takes a bit of knowledge, some patience, and luck to find a nice edible Chicken of the woods. Can I grow Chicken of the woods from a kit at home?Chicken of the woods is rated as an expert-level home-growing mushroom. You can get sawdust or plug spawn, but it takes a bit of effort and lots of patience to get them producing the beloved mushroom. It may take a year or two to fruit, and the brackets will be smaller than in the wild. What is chicken of the woods worth?How much do they cost? Thinking about selling some of your chicken of the woods? Chefs/restaurants will buy gourmet mushrooms for anywhere between $12 – $25 per pound (or higher for unique species). Chickens fetch the higher end of that range, around $20 per pound.
How do you tell if you have chicken of the woods?Distinguishing Features
Chicken of the woods is fan-shaped to semicircular (or irregular) and it can be smooth to finely wrinkled with a suede-like texture. Fruitbodies are bracket-form, broadly attached with yellow, round pores. The cap measures anywhere from 5 to 30 cm across and up to 20 cm deep; up to 3 cm thick.
Is chicken of the woods good?Chicken of the woods are the best very young. Even if you're new to mushroom hunting, you've probably seen these, they're chicken of the woods and they're one of the safest, widely available mushrooms out there, and if you catch them at the right time they're some of the best mushrooms I've eaten.
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