4rum Posted July 11, 2015 Report Share Posted July 11, 2015 I thought it was too early for Chicken of the Woods. I found two large clusters yesterday evening both were well past prime. I did cut off a bit of the outer rim of a couple to make some 'chicken fries'. Quote Link to comment Share on other sites More sharing options...
Old Oak Posted July 11, 2015 Report Share Posted July 11, 2015 Eat your heart out BK! Looks great! Quote Link to comment Share on other sites More sharing options...
4rum Posted July 11, 2015 Author Report Share Posted July 11, 2015 The 'chicken' fries are good, one of my favorite ways of eating them. Just couldn't salvage much from these. I'll be looking for fresh ones now. Quote Link to comment Share on other sites More sharing options...
Dave W Posted July 12, 2015 Report Share Posted July 12, 2015 Next to the last photo is Bondarzewia berkeleyi, Berkeley's Polypore. Quote Link to comment Share on other sites More sharing options...
4rum Posted July 12, 2015 Author Report Share Posted July 12, 2015 Thanks for the ID on the Berkeley's. I thought it was just an old Chicken of the Woods. Quote Link to comment Share on other sites More sharing options...
1shotwade Posted July 13, 2015 Report Share Posted July 13, 2015 Next to the last photo is Bondarzewia berkeleyi, Berkeley's Polypore. Dave,is this also considered "chicken of the woods,and having similar flavor? I noticed it is considered eatable. Wade Quote Link to comment Share on other sites More sharing options...
ladyflyfsh Posted July 13, 2015 Report Share Posted July 13, 2015 Berkeleys are edible when young and very fresh. I've never tried them. As for chickens, I don't find they have much flavor at all. For me it is more of a textural thing. Quote Link to comment Share on other sites More sharing options...
4rum Posted July 13, 2015 Author Report Share Posted July 13, 2015 I like the chicken in stir fry. It's my favorite way of preparing them so far. I cut them in strips like in the 'fries' photo then I put them in the skillet first and really cook them. I like them to almost char along the edges. Then I add my veggies and spices. Frying the chicken really done this way gives it a wonderful flavor. Sort of nutty, very good. I may cube some and roast it. Quote Link to comment Share on other sites More sharing options...
1shotwade Posted July 13, 2015 Report Share Posted July 13, 2015 I've listened to all the talk about them being tough once you get past the outer edges but I have found that when you get to the point that ,that seems to be the case,I cut them in 1/2x1/2 squares and throw them in the soup stock.It's just like getting a piece of chicken with your soup! Wade Quote Link to comment Share on other sites More sharing options...
ChefsWild Posted July 14, 2015 Report Share Posted July 14, 2015 A long slow simmer and mature polypores can be really excellent with a meaty texture. Very woody cores are still great for a soup stock! Quote Link to comment Share on other sites More sharing options...
Dave W Posted July 14, 2015 Report Share Posted July 14, 2015 Just the other day I spoke with someone who got pretty sick after eating Berkeley's. I have eaten very young material without incident. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.