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Chicken of the woods

Laetiporus sulphureus

A species of Laetiporus, Also known as Sulphur polypore

Chicken of the woods is very noticeable in hardwood forests, appearing in clusters on standing tree trunks in bright orange and yellow hues that sometimes last through the entire winter. It is a parasite that causes an unfortunate brown heart rot, and is considered a particularly troublesome pest of Yew trees. If the fruitbodies can be seen, the tree is likely already beyond saving.

Cap Diameter:

5 - 25 cm

Odor:

Mildly mushroomy, not distinctive.

General Info About Chicken of the woods

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Attributes of Chicken of the woods

Cap Diameter

5 - 25 cm

Height

5 - 25 cm

Cap

5 - 25 cm across, up to 20 cm deep, up to 3 cm thick; fan-shaped to semicircular; yellow-orange; smooth

Cap Shape

Flat, Depressed

Cap Surfaces

Smooth, Velvety

Flesh

Thick; soft become tougher; white to pale yellow, unchanging when sliced

Spore Print Color

White

Odor

Mildly mushroomy, not distinctive.

Body Color

Yellow

Orange

Flesh Bruises

The flesh or milk does not discolor when bruised or cut.

Growth Form

Clustered

Nutrient Gathering

Saprophytic, Parasitic

Substrate

Dead Woods, Wood of Living Trees

You can find Chicken of the woods by these plants:

Black cherry, Northern red oak, Oaks, Willows, Sweet cherry

Occurence Habitats

Deciduous Woodland, Coniferous Woodland

Species Status

Widely distributed east of the Rocky Mountains.

Endangered Species

How to Identify Chicken of the woods

Fruiting Body Cap Pores

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Habitat of Chicken of the woods

This fungus can be found in hardwood forests, particularly oak, sweet chestnut, and beech trees, and may be found in stands of yew as well. Chicken of the woods can be a parasite on dying tree trunks, or may grow on fallen logs and stumps.

Distribution Area of Chicken of the woods

Eastern North America,Europe,Africa,Asia

Hunting Values of Chicken of the woods

Edible when young.

Uses of Chicken of the woods

Chicken of the woods is a mushroom that offers culinary delights when young and properly prepared, due to its chicken-like taste. It's sought after by foragers, especially in the late summer and fall. As an edible species with precautions, chicken of the woods should only be consumed when positively identified and cooked thoroughly to avoid gastrointestinal discomfort. Its collection value lies in its edibility, but caution is advised as improper preparation can pose health risks.

Scientific Classification of Chicken of the woods

Phylum

Club fungi

Class

Mushroom-forming fungi

Order

Shelf fungi

Family

Bracket polypores

Genus

Laetiporus

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Tips for Finding Chicken of the woods

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When is the Best Time to Find Chicken of the woods

Seek chicken of the woods during late summer to fall, after periods of rain. Their prime growth period occurs when daytime temperatures are mild to warm and the air is slightly humid.

What are Some Tips for Finding Chicken of the woods

Inspect the trunks and stumps of hardwood trees, especially oaks.
Look for shelving clusters above the ground rather than at ground level.
Examine areas with visible cracks in the wood, as these may house the mycelium of chicken of the woods.
Focus on spotting the characteristic yellow to orange coloring of chicken of the woods from a distance.
Check both solitary and clustered growths on suitable hardwood hosts.

How to Clean and Preserve Chicken of the woods

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How to Clean Chicken of the woods

Clean chicken of the woods by brushing off any debris gently. Use a soft brush or cloth avoiding water, as it can make chicken of the woods slimy. If needed, slightly dampen the cloth and wipe gently. Store in a paper bag for air circulation, preventing mold and moisture build-up.

Tips on Dry Preservation of Chicken of the woods

Drying Methods

Dehydrator Drying, Oven Drying, Air Drying

Drying Duration

6 - 12 months

Store in a cool, dark, dry place in an airtight container with a desiccant packet.

Dehydrator drying: Best for efficient moisture removal from dense, spongy textures.

Oven drying: Good for thorough and quick drying at very low heat.

Air drying: Appropriate for areas with low humidity, though slower.

Tips on Freezing Preservation of Chicken of the woods

Freezing Methods

Blanching Before Freezing