Chicken of the Woods
Laetiporus sulphureus
| Kingdom | Fungi |
| Class | Agaricomycetes |
| Order | Polyporales |
| Family | Fomitopsidaceae |
| Genus | Laetiporus |
| Species | L. sulphureus |
Chicken of the Woods
Chicken of the Woods is one of the most striking sights in any autumn woodland: cascading shelves of brilliant sulphur-yellow and orange, sometimes covering entire tree trunks. The vivid colouration means it cannot be confused with anything dangerous, and its chicken-like texture and mild flavour have made it a forager's favourite worldwide.
Harvest only young, fresh, brightly coloured growth — the margins should be soft and pliable. Old pale-cream growth is tough and indigestible. The host tree matters: Chicken of the Woods on eucalyptus or conifers causes GI symptoms in some people; oak-grown specimens are safe. Always cook thoroughly. Some individuals have skin sensitivity reactions — try a small amount first. Found on introduced oak trees across the Western Cape and highveld.
Taste & Culinary Rating
Slice into thick pieces and roast, fry, or cook on a braai. Mild flavour takes spices and marinades well. Genuinely meat-like texture when young — excellent in plant-based cooking. Cook thoroughly.
