Chestnuts - The Chef's Cooking School


Chestnuts, how to prepare them

Chestnuts Roasting on an open fire, Jack Frost nipping at your nose.  Growing up with the words from the Nat King Cole Song, “the Christmas song "still brings warming memories of the season. 

I have been fortunate enough to camp and partake in roasting chestnuts on an open fire, peeling and eating them.  What a treat this is. 

Here you will see how to prepare the fresh chestnuts to cook or eat in your favorite recipes

These spiny alien like pods, fall from the tree and usually pop open revealing a nut that you then prepare, a prepared example is listed below


shelled and hulled chestnut

These nuts are subtle but rich in context.  Below to the left is a bowl of chestnuts that have fallen to the ground in the above pictured pods. The pods usually break open revealing these beauties. These are easily harvested for further preparation. 


  1. First we will wash them, just to remove any contaminants that reside on the shell.
  2. Our next step is to pierce the shell with an X as pictured to the right here
Chestnuts 1
chestnuts ready for roasting
ready to be shelled

Roasting Chestnuts

Pictures above here is from left to right a chestnut with its shell scored.  Then you have a full bowl of chestnuts ready for roasting.

  • To roast these follow steps 1 and 2 from above. (some find it easier to cut the nut in half before roasting, for ease of extraction from shell
  • Roast at 350 degrees for 45 - 90 minutes in convection oven, or 60 - 120 in a conventional oven
  • Let cool to room temperature, 
  • Peel shells to extract the nut
  • Use Chestnut in your favorite recipe

shelled and hulled chestnut

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