Here is info on all the different ways to prepare chestnuts, lifted from Fantes, in South Philly, where people still roast a lot of chestnuts --



How to Roast Chestnuts

The best chestnuts for roasting are the larger, better quality called "marroni". Only the rich brown, firm ones will do to produce sweet, soft, delicious roasted chestnuts. The regular "castagne" are best kept for boiling.

Always score or make slits to break the tough skin along the rounded side of each chestnut before cooking. This promotes even cooking and to keeps them from popping during cooking.

Over an open fire, use a grill basket or popcorn roaster. Score the raw chestnuts, place them in the basket, and move or shake them frequently back and forth over the fire.

Keep the chestnuts some inches away from the coals, so they will not char.

If the basket or roaster is kept at a reasonable distance from the heat, the chestnuts should be done when the skins have been blackened by the heat.

On the stovetop, a chestnut pan (a frying pan with holes on the bottom) works best. Score the raw chestnuts, put them in the pan, and sprinkle them with water. Don't overload the pan.

You can add multiple layers to the pan if it will be covered during roasting. Otherwise, we recommend you limit the quantity of chestnuts to just one layer at the bottom of the pan, or it will take longer and more shaking for them to roast properly.

Place the pan over a medium flame or heat setting. If you are using an electric stove with open elements, a metal trivet or heat diffuser between the pan and the open element will help prevent burnt marroni.

Shake the pan back and forth frequently, to roast the chestnuts properly and to prevent their charring.

You will know they are done when the skins have become quite black, but not charred. This usually takes 5 to 10 minutes, depending on how many chestnuts are in the pan. It can take longer in certain instances, usually having to do with the type and amount of heat coming from your burner.

For the microwave, put a half dozen raw scored chestnuts on a dish, and cook them for about half a minute at full power.

To boil chestnuts, first slit the the raw chestnuts, boil for 10 minutes, and take them out of the water when you're ready to shell them.

To make basic chestnut paste, shell the raw chestnuts, boil about 10 minutes, remove the remaining fur-like skin, and pass through a potato ricer (or use a food processor or stick blender).

Hot chestnuts are really hot, so watch your fingers and your tongue. It only takes a few minutes for the marroni to become cool enough to enjoy their delicious meat.

The skin of roasted chestnuts hardens quickly and is more difficult to break open when roasted chestnuts are cooled. So crush chestnuts in a towel while they are still hot, so that their still-crispy skins will break.

Enjoy!

The fridge is the best place to store chestnuts before use (or freezer for longer-term storage)

Low-low fat, no cholesterol, gluten or oil in chestnuts