Score, always.
I prefer the taste of roasted ones, but boiling gives you a bit more control...and the skins are softened, so easier to peel.
Your choice...both ways work.
Roast. Be sure to score or else you will have exploding, extremely hot, flying chestnut projectiles when you try to open the oven door. I know from experience. LOL
hi adam! i've never made chestnut stuffing before, but this recipe calls for roasting them in the oven: thttps://food52.com/recipes/25154-mammina-loreta-s-italian-sausage-spinach-chestnut-stuffing
and this article has some good tips for roasting chestnuts, including scoring, which i think will make the peeling process easier! http://www.epicurious.com/recipes/food/views/roasted-chestnuts-350614
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I prefer the taste of roasted ones, but boiling gives you a bit more control...and the skins are softened, so easier to peel.
Your choice...both ways work.
and this article has some good tips for roasting chestnuts, including scoring, which i think will make the peeling process easier! http://www.epicurious.com/recipes/food/views/roasted-chestnuts-350614