Oven-Roasted In-Shell

• 1). Preheat your oven to 400 degrees Fahrenheit.
  
  
• 2). Cut an "X" incision, 1/8-inch deep, in each chestnut shell and set aside in a mixing bowl. Alternatively, you could cut each chestnut in half. Both methods prevent steam from building in the shell, which could cause it to explode.
  
  
• 3). Arrange the chestnuts in an even layer on a sheet pan.
  
  
• 4). Roast until toasted, approximately 15 minutes.
  
  
• 5). Remove the shell and peel off the pellicle, then season the chestnuts to taste with kosher salt while still warm.
  
  

Oven-Roasted Out-of-Shell

• 1). Cut an "X," 1/8-inch deep, in the chestnut shells. Place them in a saucepan and cover with water. Bring the chestnuts to a boil.
  
  
• 2). Boil the chestnuts for 15 minutes, drain and cool long enough to handle comfortably. While still warm, peel the shells and pellicle from each chestnut. Add the chestnuts to a mixing bowl.
  
  
• 3). Heat the oven to 400 degrees Fahrenheit. Drizzle olive oil over the chestnuts, season to taste with kosher salt and toss to coat. Arrange the chestnuts in an even layer on a sheet pan and place on the middle rack of the oven.
  
  
• 4). Roast the chestnuts until golden, approximately 12 minutes.
  
  

Sauteed Out-of-Shell

• 1). Begin with parboiled chestnuts. Shell each chestnut and remove the pellicle. Place the peeled chestnuts in a mixing bowl.
  
  
• 2). Coat the chestnuts with a thin layer of olive oil and season to taste with kosher salt. Arrange the chestnuts in an even layer in a heavy-bottomed skillet and place over medium-high heat.
  
  
• 3). Saute the chestnuts until golden-brown and toasted, approximately 12 minutes.
  
  

Boiled

• 1). Chop each chestnut in half or cut an "X" incision in the shells. Fill a saucepan 3/4 full of water and bring to a boil. Place the chestnuts in the pan.
  
  
• 2). Boil the chestnuts for 10 minutes, remove with a slotted spoon and drain.
  
  
• 3). Peel the shell and pellicle from the chestnut while warm.