Chicken of the Woods – by Martin Nimmo
Martin Nimmo, of Greener Glens Bushcraft, tells us all about Chicken of the Woods, Laetiporus Sulphureus, in one of his videos. He discusses identification, confusion of species, nutritional benefits and incorporates it into bushcraft cooking.
Chicken of the Woods is a rather unusual looking edible fungus. It is characterised by its bright yellow/orange colouration and firm chicken-like flesh. It is known by many other names including Sulphur Polypore, Sulphur Bracket and Yellow Shelf because of its colour.
Hen of the Woods
Despite the similar name it is unlikely to be confused with Hen of the Woods, Grifola frondosa, as they look completely different. This is also an edible fungus.
Chicken of the Woods, being a polypore bracket fungus, appears anytime from June to late August. It generally grows on Oak but can also be found on other trees such as Beech, Yew, Lime and even on conifers. It is therefore essential that you avoid the fungus growing on toxic hosts eg Yew, Hemlock and Eucalyptus.
The bracket fungus generally grows parallel to the ground on dead wood in a layer-like fashion. However, it does sometime grow on live wood, from the heartwood, so is slowly killing the tree. Despite being negative in terms of arboriculture it is good news for those foraging for food. As the name suggests, Chicken of the Woods actually does taste, and has a texture, rather like chicken especially when young. With age it becomes more fibrous and less palatable.
The fungus can be pale yellow in appearance but is often a bright yellow with orange rings on top. Sometimes the outer pores can be much paler, similar to Laetiporus cincinattis, the white pored Chicken of the Woods.
Variation in form
There is a lot of morphological variation in the fungi of the Laetiporus genus. It’s not just different shape and colour as host species varies too. There may even be a call for further classification within the Laetiporus sulphurus species itself!
As with any plant identification, the forager needs to be aware of variation in appearance. Factors include environment, age and location.
The inner white parts are tender and soft and contrasts strikingly with the yellow top.
In the video, Martin shows an example growing at the base of a Larch, Larix decidua. This example has a yellow top and yellow fronds as well as much rounder, fatter fronds. Some brackets can become enormous.
In terms of identification, note the following:
- bracket fungus that comes out of either dead or live trees.
- it comes out of the side of the tree.
- not typically growing on the ground unless coming from roots.
- it is a polypore ie it has lots of microscopic pores on the underside rather than gills or ridges.
- other yellow fungi such as chanterelle and waxcaps grow from the ground and have a different form.
- the pores on Chicken of the woods look very silky and velvety, especially when young.
Fungus you might confuse Chicken of the woods with:
Although Chicken of the woods is fairly distinctive, it is possible to be confused by other bracket fungi. The three in particular are:
Fuzzy polypore
Phaeolus schweinitzii aka fuzzy polypore, Dyer’s polypore, Dyer’s mazegill and velvet-top fungus.
The frond shape and colour of the Fuzzy polypore could confuse you. It is similar around the periphery. However, it has a fuzzy texture and velvety top. Note its more ‘fluffy’ and rougher surface which is unlike the smooth surface of the Laetiporus sulphureus. .
It grows in the dead needle leaf litter beneath conifers and sometimes from dead fallen branches or roots. The Fuzzy polypore is parasitic and saprophytic. If it’s growing as a bracket out of a tree stem, the tree’s days are numbered!
The main features that separate it from Chicken of the woods are its texture, the darker centre on top and the greenish pore surface.
Giant polypore
Meripulus giganteus aka Giant polypore, blackening polypore, blackstaining polypore.
When cut this fungus quickly turns black, hence its other common names, blackening polypore and blackstaining polypore. It primarily grows at the bottom of beech trees, directly from the surrounding soil or the basal structure of the tree itself. If this fungus is present then the tree is in a very dangerous state – to the point that it should be cut down for safety reasons. It is also parasitic and saprophytic.
The common names give away the identification features. Giant polypore tells us it can be very big, often in huge patches several feet across. Blackening polypore tells us that it bruises black. The pore surface on the underside bruises grey or black very easily.
When younger it will appear thicker and meatier and will grow upwards. As it matures it will develop a drooping shape. They can be quite pale, like the example discussed in the video, or more yellow. The pore surface should be off-white or bright-white but the brown on top can be darker and becomes much darker when they rot. The rings, or bands, of light brown and beige on top of the fronds can also be more or less defined.
Dryad’s saddle
Cerioporus squamosis or Polyporus squamosis aka Dryad’s saddle, Pheasant back mushroom or Scaly polypore.
Dryad’s saddle is also a bracket fungus and grows on dead trees. It has spongy pores underneath rather than gills. The common name, Pheasant backed mushroom, alludes to the spots on its top, like little scales. These radiate out from the centre and look like the mottled feathers of a female pheasant.
It’s not as yellow as Chicken of the woods but more of a beige colour. It’s also edible so you don’t need to worry about being poisoned. The shape is more cupped, like the back end of a saddle, hence another common name Dryad’s saddle. Unlike Dryad’s saddle, the fronds on Chicken of the woods tend to shape downwards at the edges. The outer colour doesn’t merge into the flesh either. It is white inside. Usually found on sycamore and maple in Britain, it can also occur on horse chestnut, willow, ash and beech etc. Dryad’s saddle tends to grow from the heartwood of dead trees.
Although not generally considered a choice edible it is actually quite good to eat.
Fortunately two of these three species that could be confused with Chicken of the Woods are edible. Meanwhile Phaeolus schweinitzii, which is inedible, is so unappealing it’s not difficult to avoid eating.
Safety
Consider safety above all else when foraging for edible wild food.
There are plants in almost every environment that are toxic to the touch and lethal if ingested.
If you are not sure about the identification of a plant or mushroom, leave it!
Get professional training from a botanist, mycologist or foraging expert so that you can forage with confidence. Even well known edible species can cause allergic reactions in some people. Always use caution and back up any information you find with multiple reliable sources. Make sure these are based on scientific research not anecdotal evidence.
Consider the source of wild foods. There are certain environments that look clean and green but may be near a field that has been sprayed with insecticides or other chemicals. Avoid areas of condensed pollution such as sewerage outflows, drainage ditches and busy roads.
A lot of wild foods are easily identified and, if you follow the rules with a cautious attitude, you can really enjoy wild foods. This can be as a sustainable way of feeding yourself or supplementing your diet from the hedgerows.
Remember, a moment of mouth pleasure or impressing your friends is not worth dying for! Be careful and check multiple times before trying.
Edibility, harvesting and cooking of Chicken in the woods
Although Chicken of the woods is renowned for being very tasty, it also has some great nutritional properties:
- a very rich source of protein
- contains vitamins A and C
- antioxidant properties (the colour is due to the antioxidant, quercetin)
- anti-inflammatory properties
- anti-fungal properties
It is the soft, new tender parts that are best. The growth on the tree tends to be more fibrous and not so pleasant tasting. However this part can be used for making a stock.
Make sure you leave some of the base attached to the tree when harvesting. This is to enable more to grow back.
Once harvested, prepare for eating as you might with chicken. Martin creates a ‘woodland kitchen’ and shows how to make spicy battered chicken in the woods. Not only does it smell and look amazing, it tastes wonderful. It’s moist and soft in the middle, crispy on the outside and with enough of a ‘bite’ to feel like meat. Martin points out that he’d be happy to have it served to him in a top restaurant.
About Martin Nimmo:
Martin is a professional tree surgeon with Greener Glens and also a keen bushcrafter and forager of many years’ standing. He is a regular attender and instructor of the Scottish Bushcraft Group.
View and like the Greener Glens Bushcraft Facebook page.
View more videos on the Greener Glens YouTube channel.
