It turned out fantastic, this is definitely my go-to dish from now on when I find a chicken. I went by this recipe and then just melted butter over spaghetti which I then microwaved with some paremesan.
🐔 
Haha I hope you get to try it sometime if you haven't! Be on the lookout if you go hiking or even walking through a park, ya never know and it's just the beginning of the season for it
Get out there! It's been dry and hot here for a couple weeks (PA area to be vague about it) so I wasn't expecting anything aside from a nice hike but lo and behold, two chickens and a giant puffball
Both chickens were on very mossy fallen trees on east-facing slopes, so maybe add that to the list of spirit science foraging tips.
Nice, I had some chicken of the woods tonight too! I found a pretty good size cluster so I'll have to try this recipe with some of it tomorrow
(lol, I don't get to use this unironically very often)Oh heck yeah that freaking rocks! Definitely recommend the recipe. I used like a $5 sauvignon blanc and sam's club shredded parmesan by the way. Any recipe plans yet for the rest of it?
Nothing in particular, probably a stir fry of some sort and I've never tried grilling them so I might try that for fajitas
Nice! Grilled chicken fajitas sound killer, that's a great idea. Paul Stamets grills em too.
How does chicken of the woods taste? I'm really picky about mushroom but trying to eat less meat.
I've only had it a couple times but from my experience the chicken comparisons really aren't that much of an exaggeration. It has a mild meaty flavor- it doesn't taste exactly like chicken or anything but it's definitely not the classic "mushroom" flavor like you'd expect from white/portabello mushrooms. The texture is very much like white meat chicken and not much at all like white mushrooms/oysters etc, it's much hardier. It's not one of those situations where something is just flavorless and takes on whatever ya cook it with - it has it's own tasty thang going on. I'm struggling to think of a better way to describe it than "vaguely chickeny in a way that is recognizeable," but i guess: mildly savory, nutty, and with a hint of tartness is probably as detailed as i can get without one in front of me. You definitely wanna pick them before they get too big though as they become dryer, tougher, and less flavorful with age.
