Chestnuts can be roasted on an open fire, barbeque grill, in an oven, boiled or microwaved. If you are using small chestnuts for recipes that require chopped, grated or crumbled chestnuts we would recommend cutting the chestnut in half, put in pot of cold water, bring to a boil and simmer for 3 minutes, Remove a few at at time, peel off the shell and skin. If roasting on an open fire, grill or skillet on the stove, be sure to shake or stir the chestnuts so they don't get burned. Takes about 5 minutes when yoou have good, hot coals or moderately high heat. For the oven, preheat to 425F. Arrange cut (X or long cut on round side) chestnuts in baking pan and roast until the skins have pulled back form the cuts (averages about 15 - 20 minutes), remove from oven & pour on an old towel, cover and squeeze them hard, let sit for 5 minutes then peel & enjoy. If you just want to have a few to munch, prepare by cutting shell, put in microwaveable bowl with a tablespoon of water (helps with the cooking) and microwave on full power for 3 - 5 minutes (shell should have peeled back), peel and enjoy.
