5 Best Ways to Preserve Chicken of the Woods Mushrooms for Year-Round Enjoyment

Finding a giant chicken of the woods mushroom is like striking gold in the forest! But then comes the inevitable question: “What the heck am I gonna do with all this mushroom?!” If you’ve ever found yourself staring at pounds of bright orange fungus wondering how to save it before it goes bad, you’re in the right place.

I’ve been foraging and preserving these tasty forest chickens for years and I’m excited to share my top preservation methods with you. Let’s dive into the best ways to store chicken of the woods so you can enjoy your harvest long after mushroom season ends!

What Are Chicken of the Woods Mushrooms?

Before we jump into preservation methods, let’s get to know what we’re working with:

Chicken of the woods (Laetiporus sulphureus and related species) are bright orange/yellow shelf mushrooms that grow on trees They’re called “chicken” because—you guessed it—they taste remarkably like chicken when cooked properly!

These mushrooms

• Grow in large brackets on dead or dying trees (especially oak)
• Can weigh several pounds (some have been found weighing over 100 pounds!)
• Have a meaty texture perfect for vegetarian cooking
• Contain no gills (they have pores instead)
• Are relatively easy to identify for beginner foragers

There are several species across North America, including:

• Laetiporus sulphureus (eastern US, bright orange with yellow pores)
• Laetiporus cincinnatus (eastern US, more peachy-orange with white pores)
• Laetiporus conifericola (west coast, grows on conifers)
• Laetiporus gilbertsonii (southwest and west coast)

When to Harvest for Best Preservation

The key to successful preservation starts with harvesting at the right time. Young, tender chickens preserve much better than older, tougher specimens.

Look for:

• Soft, pliable edges
• Bright, vibrant colors
• No bug tunnels or larvae
• Slight moisture when cut (some species may “bleed” a yellowish liquid)

Only harvest the tender outer 1-2 inches of older mushrooms, as the inner portions get woody and tough. Remember to inspect carefully for bugs—fungus gnat larvae love these mushrooms!

Method 1: Refrigeration (Short-Term Storage)

Best for: Using within 7 days

If you’re planning to use your chicken of the woods within a week, refrigeration is your easiest option.

How to refrigerate chicken of the woods:

1. Clean the mushroom by gently brushing off dirt (don’t wash it!)
2. Trim away any tough or bug-infested parts
3. Place the mushroom in a paper bag (not plastic!)
4. Store in your refrigerator’s vegetable drawer
5. Use within 7 days for best quality

Pro tip: Some people report their chickens lasting up to 3 weeks in the fridge, but quality begins to decline after the first few days. The mushroom may develop a bitter taste if stored too long.

Method 2: Freezing (My Favorite Method!)

Best for: Long-term storage up to 12 months

Freezing is my go-to method for preserving chicken of the woods. Unlike many other mushrooms that turn to mush when frozen raw, chicken of the woods maintains its texture surprisingly well due to its lower water content.

How to freeze chicken of the woods:

1. Clean and trim the mushroom thoroughly
2. Cut into ½-inch thick slices or bite-sized pieces
3. You have two options:
   • Raw freezing: Place pieces in freezer bags, remove as much air as possible, and freeze
   • Pre-cooked freezing: Sauté in oil/butter for 5 minutes, cool completely, then freeze

My preference: I like to pre-cook mine in a little butter with salt and pepper, then freeze in meal-sized portions. This saves time later and locks in the flavor!

Using frozen chicken of the woods:

• Don’t thaw before cooking! Add directly to your skillet or recipe while still frozen
• They maintain their flavor remarkably well for up to a year

Method 3: Pickling

Best for: Creating a ready-to-eat condiment that lasts for weeks to months

Pickling chicken of the woods is a fantastic way to preserve both flavor and texture. The acidic environment prevents microbial growth while creating a delicious snack or recipe ingredient.

How to pickle chicken of the woods:

1. Clean and trim mushrooms
2. Cut into ½-inch strips
3. Boil the mushroom pieces for 5-10 minutes (this is important for food safety!)
4. Pack into sterilized jars
5. Create a brine using:
   • 2 cups vinegar (white or apple cider)
   • 1 cup water
   • 2 tablespoons salt
   • Your choice of spices (garlic, peppercorns, bay leaves, etc.)
6. Bring brine to a boil, pour over mushrooms, leaving ¼ inch headspace
7. Seal jars and process in a water bath for 15 minutes (if using proper canning methods)

Pickled chicken of the woods will last several weeks in the refrigerator or up to 8 months if properly canned.

Great additions to your pickle brine:

• Garlic cloves
• Fresh dill
• Mustard seeds
• Red pepper flakes
• Bay leaves

Method 4: Drying (Limited Uses)

Best for: Making mushroom powder or soup stock

I gotta be honest with you—drying isn’t my favorite way to preserve chicken of the woods. Unlike other wild mushrooms that reconstitute beautifully, dried chicken of the woods becomes tough and doesn’t regain its original texture when rehydrated.

However, dried chicken of the woods is excellent for:

• Grinding into mushroom powder for seasoning
• Adding to soups and stocks
• Making mushroom broth

How to dry chicken of the woods:

1. Clean and trim the mushroom
2. Slice into thin, uniform pieces (about ¼ inch thick)
3. Use a food dehydrator at 125°F for 4-8 hours, or until completely dry and brittle
4. Store in airtight containers with oxygen absorbers
5. Keep in a cool, dark place for up to 1 year

Pro tip: If you’ve already dried your chicken of the woods and want to use it in a dish, don’t try to reconstitute it as a meat substitute. Instead, grind it into powder or use it in liquid-based recipes where texture isn’t important.

Method 5: Canning (Advanced Method)

Best for: Long-term shelf-stable storage for up to 5 years

Canning chicken of the woods requires a pressure canner because mushrooms are a low-acid food. This method creates shelf-stable jars that don’t require refrigeration.

Important safety note: You MUST use a pressure canner for this method, not a water bath canner, to prevent the risk of botulism.

How to can chicken of the woods:

1. Clean and trim mushrooms
2. Cut into uniform pieces
3. Cook the mushrooms in a little water for 5 minutes
4. Pack hot mushrooms into sterilized jars, leaving 1-inch headspace
5. Add ½ teaspoon salt per pint (optional)
6. Fill with hot water or broth, maintaining 1-inch headspace
7. Remove air bubbles, wipe rims, and apply lids
8. Process in a pressure canner at 10 pounds pressure:
   • 20 minutes for pints
   • 25 minutes for quarts
     (Adjust for altitude if necessary)

Properly canned chicken of the woods can last up to 5 years on your shelf!

My Personal Preservation Strategy

When I find a massive chicken of the woods (which happens more often than you’d think!), I typically use a combination of preservation methods:

1. Refrigeration: I keep enough fresh for meals in the next 3-5 days
2. Freezing: The bulk of my harvest goes into the freezer in meal-sized portions
3. Pickling: I pickle a jar or two for snacking and charcuterie boards
4. Drying: If there’s any left, I’ll dry a small amount for mushroom powder

This strategy gives me variety and ensures nothing goes to waste!

Recipes for Your Preserved Chicken of the Woods

Once you’ve preserved your mushrooms, here are some delicious ways to use them:

For Frozen Chicken of the Woods:

• Chicken Fried Chicken of the Woods: Bread and fry for an amazing vegetarian “chicken” nugget
• Thai Red Curry: Add to coconut milk curry for a hearty meal
• Mushroom Pasta: Sauté with garlic and add to pasta with lemon zest

For Pickled Chicken of the Woods:

• Add to sandwiches or wraps
• Chop and add to potato salad
• Serve on charcuterie boards
• Eat straight from the jar as a snack (I do this more than I care to admit)

For Dried/Powdered Chicken of the Woods:

• Add to soups and stews for umami flavor
• Mix into spice blends for grilling
• Use in homemade ramen broth

Common Questions About Preserving Chicken of the Woods

Q: Can I eat chicken of the woods raw?
A: No! Always cook chicken of the woods thoroughly (at least 5-10 minutes) to avoid potential stomach upset.

Q: How can I tell if my stored chicken of the woods has gone bad?
A: Look for sliminess, off smells, or mold. When in doubt, throw it out!

Q: Is it safe to eat chicken of the woods growing on conifers?
A: Some people have adverse reactions to chicken of the woods growing on conifers or eucalyptus. I generally stick to those growing on hardwoods like oak to be safe.

Q: Can I vacuum seal my chicken of the woods for freezing?
A: Absolutely! Vacuum sealing is an excellent way to prevent freezer burn and extend shelf life.

Final Thoughts

Chicken of the woods mushrooms are such an incredible find for foragers and mushroom enthusiasts. By mastering these preservation techniques, you can enjoy your harvest throughout the year rather than having to gorge yourself on mushrooms for days after a find (been there, done that!).

My biggest piece of advice is to experiment with different preservation methods to see what works best for your cooking style and preferences. Each method has its pros and cons, but there’s nothing better than pulling out a package of frozen chicken of the woods in the middle of winter for a taste of summer!

Happy foraging and preserving!

What’s your favorite way to preserve chicken of the woods? Drop a comment below—I’d love to hear your experiences and tips!