- Chicken of the woods (appears frequently across all sources)
- Refrigerator storage (appears in all sources)
- Freezer storage (appears in all sources)
- Drying/dehydration (appears in multiple sources)
- Cleaning methods (appears in multiple sources)
- Paper bags (mentioned multiple times)
- Plastic bags/ziplock bags (mentioned multiple times)
- Vacuum sealing (mentioned in multiple sources)
- Storage duration (7 days for refrigeration, up to 12 months for freezing)
I’ll incorporate these entities appropriately in the article without including the frequency statistics.
So you’ve hit the jackpot and found a massive chicken of the woods mushroom while out foraging. Congrats! These bright orange beauties can weigh several pounds, which means you probably have WAY more than you can eat in one sitting. Don’t worry – I’ve got you covered with the best ways to store these delicious wild treasures so you can enjoy them for months to come.
As an avid forager myself, I’ve had to figure out what to do with those huge chicken of the woods hauls. Trust me when I say there’s nothing more frustrating than watching these gorgeous mushrooms spoil because you didn’t know how to store them properly!
What is Chicken of the Woods?
Before diving into storage methods, let’s quickly talk about what makes these mushrooms special Chicken of the woods (Laetiporus species) are bright orange and yellow shelf mushrooms that grow on trees There are two main species you’ll likely encounter
- Laetiporus sulphureus (yellow underside) – grows directly on wood
- Laetiporus cincinnatus (white/cream underside) – often grows from buried roots at the base of oak trees
These mushrooms got their name because they genuinely taste like chicken when cooked properly! They’re high in protein and make an excellent meat substitute in vegetarian and vegan dishes.
Cleaning Chicken of the Woods Before Storage
No matter which storage method you choose, proper cleaning is essential:
- Trim away any tough, woody, or bug-eaten parts
- Brush off dirt with a mushroom brush or dry cloth
- Give a quick rinse under cool water if needed (don’t soak!)
- Pat completely dry with paper towels or a clean kitchen towel
Important tip Unlike many other mushrooms, chicken of the woods doesn’t need to be cooked before freezing! This makes preservation much easier
5 Best Ways to Store Chicken of the Woods
1. Refrigerator Storage (Up to 7 Days)
This is your go-to method if you plan to use your mushrooms within a week.
How to refrigerate chicken of the woods:
- After cleaning, place the mushrooms in a paper bag (NOT plastic!)
- Store the bag in your refrigerator’s crisper drawer
- Use within 7 days for best quality
Some foragers claim their chickens last up to 3 weeks in the fridge, but I wouldn’t push it beyond a week. They start losing flavor after 2-3 days and can become unpalatable after that.
2. Freezer Storage (Up to 12 Months)
Freezing is my personal favorite method for long-term storage, and chicken of the woods freezes exceptionally well!
How to freeze chicken of the woods:
- Clean and thoroughly dry your mushrooms (this is super important!)
- Cut into approximately ½-inch slices or chunks
- Place the pieces into ziplock freezer bags or vacuum seal them
- Remove as much air as possible from the bags
- Label with the date and freeze for up to 12 months
Pro tip: Ensure they’re dry before freezing them because if you freeze them wet, they won’t retain their texture, and you’ll end up with soft mushy mushrooms. Place the clean, dry chicken of the woods into ziplock bags or vacuum pack them and then freeze them. They’ll last for up to a year in the freezer.
You can cook these mushrooms straight from frozen – no need to thaw first! Just toss them in the pan or add to your recipe.
3. Drying/Dehydrating (Up to 5 Years)
Drying chicken of the woods is best for mushrooms you plan to use in soups, stews, or powdered form. The texture doesn’t reconstitute well for standalone dishes.
How to dry chicken of the woods:
- Clean the mushrooms thoroughly
- Slice into ½-inch pieces
- Arrange on dehydrator trays with space between pieces
- Dry at a low temperature (around 100-110°F) for 8-10 hours
- Store in airtight mason jars or vacuum-sealed bags in a cool, dark place
Dried mushrooms can last for years when stored properly! Some foragers add oxygen absorbers to their containers for maximum shelf life.
4. Fermenting and Pickling (Several Weeks to 8 Months)
Fermentation and pickling create delicious and unique flavors while preserving your harvest.
Basic pickling method:
- Clean and slice mushrooms into ½-inch strips
- Boil for 5-10 minutes to cook thoroughly
- Pack into sterilized jars with your favorite pickling brine
- Store in the refrigerator or a cool, dark place
Pickled chicken of the woods will last several weeks, while fermented versions can stay good for up to 8 months.
5. Pressure Canning (Up to 5 Years)
Canning is great for long-term storage but requires proper equipment for safety.
Important safety note: Mushrooms are low-acid foods and MUST be pressure canned to prevent botulism. Water bath canning is NOT safe for mushrooms unless they’ve been pickled first.
Basic pressure canning steps:
- Clean and cook mushrooms
- Pack into sterilized jars with canning liquid
- Process in a pressure canner following manufacturer’s instructions
- Store jars in a cool, dark place for up to 5 years
Which Storage Method Should You Choose?
The best storage method depends on:
- How much mushroom you have
- How long you want to store it
- How you plan to use it later
- What equipment you have available
Here’s my quick recommendation chart:
| Storage Time | Best Method | Notes |
|---|---|---|
| 1-7 days | Refrigerate in paper bag | Easiest method, best flavor |
| 1-12 months | Freeze | Maintains texture well, easy to use |
| 1-5 years | Dry or can | Best for soups, stews, and powders |
Final Tips for Storing Chicken of the Woods
- Young specimens store better than older, tougher ones
- Don’t wash before refrigerating – moisture promotes spoilage
- Label everything with dates so you know when to use them by
- Cook thoroughly before eating, regardless of storage method
- Try small amounts first if you’ve never had chicken of the woods before (some people can have mild reactions)
With these storage methods in your foraging toolkit, you’ll never have to leave those beautiful chicken of the woods mushrooms behind again! Next time you find a massive specimen, harvest with confidence knowing you can preserve your bounty for months to come.
Happy foraging and even happier eating!
FAQ About Storing Chicken of the Woods
Q: Can I store chicken of the woods without cooking it first?
A: Yes! Unlike many other wild mushrooms, chicken of the woods freezes well without pre-cooking.
Q: How can I tell if my stored chicken of the woods has gone bad?
A: Look for sliminess, strange odors, or mold. When in doubt, throw it out!
Q: What’s the difference between chicken of the woods and hen of the woods?
A: They’re completely different mushrooms! Chicken of the woods (Laetiporus) is bright orange/yellow, while hen of the woods/maitake (Grifola frondosa) is grayish-brown with a different growth pattern.
Q: Can I eat chicken of the woods raw?
A: No! Always cook chicken of the woods thoroughly to avoid gastric distress.
One of the tastier fungi you’ll find this time of year grows in large clumps, so you will probably need to store some for future use
Late summer and fall across the Midwest and South mean chicken of the woods mushrooms are sprouting, probably in a stand of timber near you. Chicken of the woods are big mushrooms, often nearing 2 feet across. Their bright orange and white colors make them stand out in the woods so they are easily spotted from a distance. The best part? They taste great and can be used in a ton of different recipes.
There are two species of chicken mushrooms across much of the Midwest. Laetiporus cincinnatus has a cream-colored underside, while Laetiporus sulphureus, also known as sulfur shelf, has a yellow underside. Laetiporus cincinnatus often grows above roots at the base of oak trees, while Laetiporus sulphureus grows directly on the wood.
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To harvest, use a sharp knife to slice away the mushroom where it attaches to the bark. Break or slice the mushroom shelves apart. Avoid older mushrooms that are extremely woody or insect damaged.
There arent many real lookalikes for chicken of the woods, but as with all wild mushrooms, it is better to learn from an experienced forager or cross-reference at least two reputable field guides before consuming. Note that in a few people, chicken of the woods can cause a bit of gastric distress. If you have never eaten one before, it is best to start with small quantities to make certain you wont have any issues. I always caution people to treat chicken of the woods just like you would raw chicken when cooking and make sure the mushroom is cooked through before eating.
Since chicken of the woods often grows in such large clumps, you often end up with plenty of extra. You can store the mushrooms in brown paper bags inside your refrigerator for seven to nine days, but much longer than that and you will need to employ a long-term storage solution.
Unlike chanterelles and morels, which dont freeze well unless they have been cooked, chicken of the woods meaty texture holds up to freezing well. In fact, freezing is the best way to store them that Ive found. Once thawed, use the mushrooms just like you would if they were fresh.
To freeze, start by cleaning the mushrooms well. Trim away any woody or insect-eaten portions of the mushrooms. Brush away any loose dirt, bark, or leaf pieces. Rinse the mushrooms well under cool water, then pat them dry with a paper towel or clean kitchen towel. Its important that the mushrooms are dry when you package them, or else the texture will get soft and mushy.
Once you have the mushrooms clean and dry, pack them into zip-style freezer bags, or even better, vacuum seal them with your Weston or other brand sealer. Packaged in this way, the mushrooms will keep for up to a year.