Peeling chestnuts - how?

[aquilegia]

What's the best/quickest/easiest method of peeling chestnuts to roast them?

I've found loads on the internet and am now thoroughly confused:

* soaking them over night and then boiling for 90 mins (will there be anything left)
* boil them for 5-10 mins
* split the skin then roast them

or something else?

[Palustris]

We always roast them in their skin.You slit the skin of all the chestnuts except one and when that one explodes in the oven you know they are ready!They are then easy to peel either to eat as they are or use for stuffings etc.

[Emma Jane]

Yup, I am with you Anne, make a small slit in the skin then roast for 30 or so minutes.  DELISH!

[Doris Pinks]

Same here, I slit them all. and yes one did explode on Friday! (what a mess they make!) I always peel them whilst still warm, I find it easier. Do mine on gas 6 for 30 mins.
You can do them in the microwave, but I can't remember how, at college all those moons ago, we used to slit the skins and deep fry them, impending disaster I always thought if one exploded!    

[debs]

Having never eaten roast chestnuts myself....

What do they taste like?

Do you serve anything with them? 

Debs

[aquilegia]

Debs - I do mine with roast dinner, with the other veggies. Or you can just eat them as a snack. I can't remember what they taste like as I only eat them at christmas!

And it looks slitting and roasting is unanimous, so I'll go with the concensus. thanks.

[Emma Jane]

They are nutty flavoured, sweet and smooth textured.  If done well, creamy and delish!  I like them sweet or savoury and have made a lovely bath of homemade chestnut stuffing which is in my freezer for boxing day. 

[dgillings]

I've been perfecting my technique for ages on this one! I find the best thing to do is do a cross cut on the tufty "top" of the chestnut. So that's the bit that is pointed as opposed to rounded (if that makes sense) if you do a straight forward cross cut, just to pierce the skin then put them in the oven for 20 Minutes at around 200 C. Peel whilst they are just comfortable to hold and all the pith will come off in one and you'll get nice clean whole chestnuts. Best snack ever!

[CécileB]

I come from the French Cévennes, where chestnuts were the staple diet for centuries. My family still has acres of chesnut groves, different varieties, some better for roasting, some better for soup, some other for Marrons Glacés.  I am very interested to learn about your various methods for peeling them, it's such a chore ! I'm going to try dgillings method. You only have to soak them overnight when they are dried ones, called "blanchettes". Fresh ones dont need soaking, I cook them in a pressure cooker for 45 minutes. You can make an amazing soup with them.