Funghi

Chicken of the Woods

Chicken of the woods (Laetiporus spp.) is a bright orange-yellow bracket fungus with a fibrous, chicken-like texture when young and tender. It grows in shelves on trees and stumps; only soft, moist outer edges are typically eaten. Flavour is mild and savoury, taking marinades and frying well. Species and host tree matter for edibility and tolerance—local foraging guidance is essential. Not related to hen of the woods (maitake).

Also known as: Chicken of the Woods, Chicken of the Woods, Schwefelporling, Polypore soufré

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Bracket

Strip

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

Conifer Chicken

Western Hardwood Chicken

Laetiporus conifericola

Laetiporus sulphureus

Sulphur Shelf

White-pored Chicken

Laetiporus gilbertsonii

Laetiporus cincinnatus

Characteristics

Preparations

BoiledCannedChilledChoppedDicedDriedFermentedFreeze DriedFreshFrozenGrilledHalvedMincedPickledPowderPreservedRoastedSaltedSautéedSlicedSmokedSteamedStuffedTornWhole

Provenance

BiodynamicForagedLocally GrownLog GrownOrganicPesticide FreeSeasonalSingle OriginSubstrate GrownWild Harvested

Sources

Indoor FarmedOutdoor FarmedWild

Traits

FibrousFirmLemonMeatyMildRichSavouryTender

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 31.8

Amount per 100 g

Total Fat 0.42 g
Saturated Fat 0.1 g
Trans Fat 0 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0.19 g
Cholesterol 0 mg
Sodium 10.3 mg
Salt 0.05 g
Total Carbohydrate 4.07 g
Dietary Fibre 2.01 g
Total Sugars 1.61 g
Complex / starch 0.54 g
Protein 2.81 g
Water 85 g

Detailed nutrients

Energy 31.8 kcal
Water 85 g
Carbohydrates 4.07 g
- Sugars 1.61 g
  - Monosaccharides 1.12 g
  - Disaccharides 0.48 g
- Starch 0.54 g
  - Amylose 0.14 g
  - Amylopectin 0.41 g
  - Digestible Starch 0.46 g
  - Resistant Starch 0.05 g
- Fibre 2.01 g
  - Soluble Fibre 0.7 g
  - Insoluble Fibre 1.31 g
Protein 2.81 g
- Fungal Protein 2.67 g
Fat 0.42 g
- Saturated Fat 0.1 g
- Polyunsaturated Fat 0.19 g
  - Omega-3 0.02 g
  - Omega-6 0.1 g
Vitamins 61.9 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.34 mg
- Vitamin B3 — Niacin 3.4 mg
- Vitamin B5 — Pantothenic Acid 1.26 mg
- Vitamin B6 0.08 mg
- Vitamin B7 — Biotin 6.6 µg
- Vitamin B9 — Folate 23.4 µg
- Vitamin C 2 mg
- Vitamin D 3.5 µg
- Vitamin E 0.12 mg
- Vitamin K 1.1 µg
Minerals 253 mg
- Major Minerals 246 mg
  - Calcium 58 mg
  - Sodium 10.3 mg
  - Potassium 178 mg
- Trace Minerals 6.7 mg
  - Iron 1.3 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.05 g
- Sodium Chloride 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.34 · vitamin-b3-niacin: 3.4 · vitamin-b5-pantothenic-acid: 1.26 · vitamin-b6: 0.08 · vitamin-b7-biotin: 6.6 · vitamin-b9-folate: 23.4 · vitamin-d: 3.5 · vitamin-e: 0.12 · vitamin-k: 1.1 ·

Minerals

Sodium: 10.34 · Potassium: 178 · Calcium: 58 · Iron: 1.3 · Zinc: 0.4 · Iodine: 5 ·

Mushrooms are high-water fungal tissue with modest protein and distinctive beta-glucans.

In the kitchen

Culinary partners and combinations that usually underperform with Chicken of the Woods.

Pairs well with

Classic and complementary matches

Usually avoid with

Often clash in flavour or tradition

History

200 BCE

Forest cultures across North America and Europe foraged young Laetiporus brackets as substantial food.

1900US

American field guides popularised the name chicken of the woods for Laetiporus sulphureus and allies.

1980

Foraging communities refined host-tree and species cautions for safe eating.

2010

Restaurant foraging menus featured chicken of the woods as a seasonal meaty fungus.