Chicken of the woods

Where Do They Grow?

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How To Identify Hen of the Woods

Chicken of the woods is easily the most beautiful mushroom to come across in the woods.

Shape: Layered, fan-shaped, fleshy; orange-red to orange-yellow on top; sulfur yellow below.

Grows in overlapping clusters on dead or dying deciduous trees, stumps, buried roots, or living trees. When it grows: May–November.

Texture: fleshy.

Stalk: not present.

Spore: print white.

How To Forage and Store Chicken Of The Woods

As with all mushroom foraging, prepration is key. If I am going out to forage and its September - October, I might find Chicken.

When I find Chicken of the Woods I cut the leaves away and store in anything from a cardboard six pack beer holder to a basket to a box with burdock leaves or cotton covering each layer.

The more time you take removing the dirt and debris as you forage ( leaving snacks for squirrels as I see it) the less work you will have at home.

I cover it and store in the fridge, I've frozen it raw and I've frozen it sauted too..its how much time you have and what appeals to you. Id suggest experimenting and see what you prefer.

Cooking with Chicken Of The Woods

Batter Fried Chicken of The Woods

1 to 2 pounds chicken of the woods mushrooms, cut into strips and cleaned well

1 cup Kentucky Kernel or your favorite seasoned flour mixture

1 cup cornstarch

2 teaspoons baking powder

2 teaspoons freshly ground black pepper

1 teaspoon kosher salt

1 teaspoon paprika

1/2 teaspoon cayenne pepper

1 3/4 cups cold water

2 quarts peanut or vegetable oil, for frying (3 to 4 inches in pot)

Rafting and Tubing

Heat the oil in a large, heavy saucepan or small Dutch oven over medium-high heat.

Start by mixing the flour, cornstarch, baking powder, black pepper, salt, paprika, and cayenne pepper in a large bowl. Pour in the cold water and stir with a fork or whisk until it forms a smooth batter.

Check the oil temperature. You want it to be around 340 to 350 degrees.

Dip a strip of mushroom into the batter, allowing the excess to drip back into the bowl. Gently lower the battered mushroom into the hot oil. Repeat the process, but don't overcrowd the pan. Cook until the crust is golden brown and the mushroom is fully cooked through, about 7 to 9 minutes.

Remove the mushrooms from the hot oil to drain on a paper-lined baking sheet and repeat until all mushrooms are done. Serve with ranch dressing, Buffalo sauce, or your favorite dipping sauce.

Garlic Butter Chicken of the Woods Mushrooms

INGREDIENTS
4 to 5 ounces chicken of the woods mushrooms, fresh
2 tsp olive oil
1 tbsp all purpose flour (we use King Arthur, gluten free)
1/2 tsp Italian seasoning
1/4 tsp salt
1/4 tsp pepper
2 cloves garlic, minced
1 tbsp salted butter
3+ tbsp chicken or vegetable broth

DIRECTIONS
Rinse the mushrooms briefly and blot dry.
Cut the mushrooms into bite sized pieces.
Add the olive oil to an 8" skillet and heat over medium heat.
Combine the flour, Italian seasoning, salt, and pepper in a small bowl.
Toss the mushroom pieces with the flour mixture, until lightly coated.
Add the mushrooms to the hot skillet.
Cook and stir for 2 to 3 minutes, then add the garlic cloves and butter.
Continue cooking and stirring for 4 to 5 minutes.
Add the broth, cover the skillet, and continue cooking for an additional 4 to 5 minutes, or until the mushrooms are tender.
Some mushrooms may take longer than others to become tender. If needed, add another 1/2 to 1 tbsp broth at a time and cook for several extra minutes.
Remember, if this is your first time enjoying Chicken of the Woods, eat a very small amount, then wait 24 to 48 hours to ensure you're not sensitive to it.

Chicken of the Woods ( Laetiporus)