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OfflineOwlett
Stranger
Registered: 10/15/15
Posts: 2
Last seen: 8 years, 7 months
Best way to preserve chicken of the woods
    #22382067 - 10/15/15 06:14 AM (8 years, 7 months ago)

Hey guys! New to the forum! I got super lucky and the oak in my front uard is growing a nice flush of chickens. there's clearly more than I can eat in one go. How should I save them?  Any tried and true ways? Drying I hear is a big no no.

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OfflineLost Geometer B
Stranger
 User Gallery
Registered: 02/11/15
Posts: 190
Last seen: 2 years, 3 months
Re: Best way to preserve chicken of the woods [Re: Owlett]
    #22382089 - 10/15/15 06:23 AM (8 years, 7 months ago)

Saute without oil until just cooked and then freeze. You can boil down the liquid a bit if there's a lot.

Or pickle.

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InvisibleAkhkharu
Male

Registered: 01/19/15
Posts: 238
Loc: Ohio
Re: Best way to preserve chicken of the woods [Re: Lost Geometer B]
    #22382312 - 10/15/15 07:52 AM (8 years, 7 months ago)

I just throw the fresh ones in a ziploc and freeze it. Or use my vacuum sealer and freeze them.

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Invisiblekoraks
Registered: 06/02/03
Posts: 26,795
Re: Best way to preserve chicken of the woods [Re: Lost Geometer B]
    #22382664 - 10/15/15 09:59 AM (8 years, 7 months ago)

Quote:

Lost Geometer B said:
Saute without oil until just cooked and then freeze.



I would recommend this.

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OfflineShadowRunner
cybershaman

Registered: 10/11/15
Posts: 208
Loc: Athens,Ohio,USA
Last seen: 7 years, 1 month
Re: Best way to preserve chicken of the woods [Re: koraks]
    #22382850 - 10/15/15 10:51 AM (8 years, 7 months ago)

If you wish to just use it for soup stalk you can just let it dry of course you don't really want to leave it in your soup because it does not reconstitute well. I never take more than I can use apart from black trumpets because they preserve so well.


--------------------
Just a chubby dude wondering the forest looking for snacks.

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Offlineasukawashere
Stranger
Registered: 10/16/15
Posts: 89
Last seen: 7 years, 11 months
Re: Best way to preserve chicken of the woods [Re: ShadowRunner]
    #22394339 - 10/17/15 05:07 PM (8 years, 7 months ago)

If you do dry it, you'd probably be better off pulverizing it, too. As ShadowRunner noted, it's kind of tough when reconstituting, but if you reconstitute itsy bitsy pieces of it, you don't notice the toughness since you're not chewing the little bits... I've made mushroom cream sauces that way and they turned out pretty tasty. :smile:

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