Chicken of the Woods refers to a group of edible mushrooms in the Laetiporus genus, most commonly Laetiporus sulphureus in the eastern U.S. These mushrooms are prized for their meaty texture and flavor that resembles chicken — hence the name.

One of my favorite things about Chicken of the Woods is you often find a huge fruiting body, or several, in one location – sometimes enough to fill half of your fridge! And it’s a familiar enough flavor – chicken, that kids often will willingly consume it, or you can also sneak it into a familiar dish and they might not even notice.

As with all wild plants and mushrooms, try a small amount the first 24 hours and observe for side affects. Also, be sure it is soft as Chicken of the Woods will become woody over time and that will cause stomach discomfort.

Habitat

• Habitat: Grows directly on wood — not from the ground
• Host Trees:
  • Hardwoods preferred: especially oak, but also cherry, beech, and maple
  • Avoid specimens from: conifers, eucalyptus, or locust — they may cause stomach upset

Characteristics

• Growth Pattern: Large clusters of shelves, stacked like a fan against the trunk or fallen log
• Time of Year: Typically late spring through early fall, depending on region
• Cap Color: Bright orange to yellow, sometimes with pinkish or salmon tones when very fresh underside, yellow or white pores, not gills (this is crucial!)
• Shape: Fan-shaped, shelf-like brackets growing in overlapping layers
• Texture: Smooth and slightly suede-like on top when young, soft and juicy when fresh; older specimens become brittle or tough
• Spore Print: White
• Smell: Mild, mushroomy, sometimes lemony or earthy
• Taste (when cooked – never eat any mushrooms raw): Mild, often compared to chicken or crab

Foraging Tips

• Look on dead or dying oak, chestnut, or beech trees.
• Collect only firm, vibrant, young specimens.
• Use a knife to cut, don’t rip.
• Always double-check ID with an experienced forager or guide.

Edibility

• Highly prized when young – soft and tender.
• Tastes like: Chicken or crab, depending on preparation.
• Use caution:
  • Only eat specimens from hardwood trees (not conifers or eucalyptus).
  • Avoid if it’s old, tough, or watery.
  • Cook thoroughly — never eat raw.
  • Some people experience mild reactions: upset stomach, especially the first time. Try a small amount initially.

How to Cook Chicken of the Woods

• Sautee with butter and garlic.
• Add to soups, stews, or curries.
• Make “chicken” tacos, nuggets, or pot pie.
• Preserve by freezing after sautéing or drying slices for later use.

Lookalikes

• Jack-o’-lantern Mushroom:
  • The only close lookalike on the East coast of the United States is the Jack-o’-lantern mushroom.
  • The Jack-o’-lantern mushroom(Omphalotus illudens), which is toxic — but it has true gills and you might even catch it glowing faintly in the dark.
  • Main difference: Chicken of the woods has pores, not gills.
  • Similarities: Both are orange, both grow on dead trees, logs, etc, and `both can be quite large.

Please share your Chicken of the Woods foraging adventures!

Stay safe and happy foraging!