How to Roast Chestnuts

One mention of roasting chestnuts and the Christmas Song begins to play in my head, and images of holly leaves, Christmas trees and cheer wrap themselves around me. However, roasted chestnuts aren't just for Christmas, but something you can enjoy in any season. As long as there are fresh chestnuts available, you can roast and enjoy them. Some people like to sprinkle the peeled nuts with salt or dip them in melted butter. However you like them, they are best eaten hot. There are several ways to roast chestnuts; one may do so in the oven, over an open fire, or in the microwave. Here are instructions roasting chestnuts at home.

Roasting Chestnuts in the Oven

• Start by heating the oven to 425°F. Use a damp towel to wipe the chestnuts, and then place them on a cutting board, flat side down. Use a sharp knife to make a cross shaped cut in each chestnut. This cut is required so the steam may escape while the chestnuts roast. There is a chance of the chestnuts exploding in the oven if you don't do this.
• Now transfer the chestnuts to a baking pan, cut side up. Place the pan in the oven and roast for 20 to 30 minutes. When the chestnuts are ready, the cut will be nicely open, revealing the golden brown chestnuts inside. One must be careful not to over-cook or under-cook them.
• Now take the chestnuts out of the oven, and allow them to cool just a bit. When they are warm enough to handle, start peeling them, but be careful not to burn your fingertips. Expect a few to turn out bad.

Another method you could explore is soaking the chestnuts in salt first. Make the cross shaped cut in about 2 dozen large chestnuts. Stir in 2 to 3 tablespoons of salt in a large pot, and soak the chestnuts in it for about 60 minutes. Then take them out of the water and use a dish towel to dry them. Transfer them to the cookie sheet, cut side up. Roast them in the oven at 425°F for 10 minutes, then turn them over and roast for another 10 minutes. Check them, and if required, roast for another 10 minutes. As mentioned above, peeled back shells are an indication that your chestnuts are ready.

Other Ways to Roast Chestnuts

• In a Pan: One way to roast chestnuts is in a pan over an open fire. These pans have long-handles and holes in them. Make the above mentioned cuts in the chestnuts and place then in the pan. Keep the pan about five inches from the flames and keep shaking it while the chestnuts roast. They can get roasted in between 10 to 30 minutes, and an indication of them being done is blackened skin.
• On the Stove: Make the cuts on the chestnuts and place them in a single layer in a heated, heavy sauté pan. Sprinkle with water and cover. Place over medium-heat and shake pan often. Cook about 10 minutes.
• In the Microwave: Make the cuts on the chestnuts and place then in a microwave-safe dish. Cook for 30 seconds on high.

Roasting Chestnuts for Stuffing

Ingredients

• 8 tbsp butter
• 3 cups turkey stock
• 3 ribs celery with leaves, chopped
• 1 lb. sourdough bread
• 16 oz. chestnuts
• ¼ cup chopped parsley
• 1 large chopped onion

Directions

Preheat oven to 400°F. Cut an "x" into the flat side of each chestnut, and bake them in a baking sheet for 30 minutes, or until the outer skins begin to peel. After taking off the outer skin, use a knife to take of the thin inner skin, and then chop them coarsely. Take a large skillet and melt a little butter in it over medium heat. Saute the onion and celery, for about 10 minutes. Empty the contents of the skillet contents into a large bowl, and add cubed bread, parsley and about 2½ cups of stock. Add in the chestnuts, and season with salt and pepper. This stuffing is ideal for poultry.

You can pick any method based on the time and effort you wish to spend in doing so. It is important to remember to peel the roasted chestnuts while they are still warm, because it becomes very difficult to do so once they cool.