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As was suggested in one of the comments by 'It Grunt', you can soak them in water for a few hours before the roast. Place a metal plate or barbecue grid above the fire (preferably charcoal fire - without too much flames especially if you use a grid.) And warm it up. While it is being warmed, make a puncture or a incision on every chestnut before placing ...


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Chestnuts can be rosted in the oven, no special equipment necessary. You should prepare them properly, though. First, soak them in lukewarm water for at least 30 minutes. This will soften the skin and help to loosen the fuzzy inner skin later. Then, use a small knife to cut either a slit or a cross on the round side. Place them, cut side up, on a baking tray ...


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Where I live, chestnut sellers in the streets roast them in pans over hot coals. I just do them in the oven at about 180C. Give them about 20 minutes and then stick a sharp knife in one of them. Note that you might also want to prick them with a sharp knife before cooking, to avoid (or at least control) explosions. If you hear popping sounds, they're ...



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