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Chicken-of-the-Woods Mushrooms are more of an edible fungus than a mushroom. They have no stems or caps. They grow all over the world on tree stumps, particularly those of hardwood trees such as ash, elm, eucalyptus, and hickory trees.
In size, they can from 2 to 10 inches wide (5 to 25 cm), and can weigh up to 50 pounds (23 kg). They die back in winter, but will grow back year after year in the same spot. They usually grow in clusters, taking about 6 to 12 months to form. They have pores instead of gills to produce their spores in.
They grow in two colours, yellow and salmon. The yellow-coloured ones are more fleshy and the salmon-coloured ones are flatter. As they age, both colours will turn whitish (don't eat older ones: see Nutrition below).
When collecting them, mushroom hunters cut off and gather only the outer 1 inch (2.5cm) edge, which being the youngest part will be the best tasting, because the closer you get to the tree the woodier the taste gets. Younger parts are also a bit less likely to cause reactions amongst people.
Chicken-of-the-Woods Mushrooms feel a bit like suede in your hand before cooking. They have a very bland taste, and don't taste anything like chicken, of course. The best that can be said about them in terms of flavour is that they absorb other flavours in a dish.
They must be cooked thoroughly and never eaten raw. In fact, they should be boiled before further cooking, such as frying. Never use old ones or old parts of one.
Nutrition
About half the people who try Chicken-of-the-Woods Mushrooms end up being sensitive to them. Some reactions are as mild as lips swelling and light-headedness; many reactions are more pronounced, such as severe nausea and being quite sick. Older parts of the fungus tend to have a greater likelihood of causing reactions. Those growing on conifers, eucalyptus or hemlock, shouldn't be eaten, as the chances of poisoning increase further.
Storage
Freeze, don't dry: becomes very woody when dried.
Language Notes
When cooked, their texture is somewhat like cooked chicken, and thus their name.
Also called:  Sulphur Mushroom
Sulphur Shelf Laetiporus sulphureus, Polyporus sulphureus (Scientific Name)
Other entries for Wild Mushrooms
Beefsteak Mushrooms, Blewit Mushrooms, Branched Oyster Fungus, Chanterelle Mushrooms, Chicken-of-the-Woods Mushrooms, False Morels, Field Mushrooms, Granulated Bolete Mushrooms, Hedgehog Mushrooms, Honey Mushrooms, King Trumpet Mushrooms, Lion's Mane Mushrooms, Lobster Mushrooms, Matsutake Mushrooms, Morel Mushrooms, Mousseron Mushrooms, Nametake Mushrooms, Oronge Mushrooms, Porcini Mushrooms, Puff Ball Mushrooms, Slippery Jack Mushrooms, St George's Mushrooms, Stone Mushrooms, Wine Cap Mushrooms
Other entries for Mushrooms
Agaricus Mushrooms, Bay Boletus Mushrooms, Brick Top Mushrooms, Cauliflower Mushrooms, Cloud Ear Mushrooms, Enoki Mushrooms, Hen-of-The-Woods Mushrooms, Mushroom Gills, Nameko Mushrooms, Oyster Mushrooms, Shiitake Mushrooms, Shimeji Mushrooms, Snow Mushrooms, Stipe, Straw Mushrooms, Truffles, Wood Ear Mushrooms
Other entries for Vegetables
Agave, Artichokes, Asparagus, Brassica Family, Canned Vegetables, Cardoons, Celery, Corn, Cucumbers, Eggplant, Frozen Vegetables, Garlic, Gourds, Herbed Vinegars, Horseradish Tree, Hoshi Shiitake, Leafy Vegetables, Lotus, Mixed Vegetables, Pak Wan, Peas, Peppers, Root Vegetables, Sago Palm, Seaweed, Spinach, Sprouts, Squash, Tomatoes, Viscous Vegetables
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