• Important: See the step-by-step images in the article.
• Before boiling chestnuts, it’s important to prepare them properly. Start by sorting them, removing any that are wormy or moldy.
• To do this, place the chestnuts in a large bowl of water and discard any that float. The chestnuts that sink to the bottom are full and heavy, indicating they are fresh and good to eat. Those that float should be thrown away.
• You can cook chestnuts with the skin on or peel them beforehand. In either case, you need to make a small cut on each chestnut before cooking. This will make peeling easier and prevent them from bursting during cooking.
• Using a sharp knife, score the rounded side of each chestnut from one edge to the other. Be careful to cut only through the outer shell, avoiding the nut inside.
• If you plan to make candied chestnuts (marrons glacés), make a cut on the top (as shown in the photo) to avoid damaging the chestnut.

How to Peel Chestnuts Easily?

• With this method, you can peel chestnuts very easily. They practically peel themselves.
• Work with about ten chestnuts at a time, as they need to be peeled while hot.
• Place about ten chestnuts in a saucepan and bring to a boil. Cook for 2 minutes after boiling.
• Meanwhile, heat a skillet with a lid. Remove the chestnuts with a slotted spoon and place them in the skillet. Cover and wait 5 minutes. Like magic, the shells will start to open.
• Peel the chestnuts and repeat the process with the remaining ones.
• I will show you in a new post how to make candied chestnuts.

Boiling Chestnuts

• Boiling is one of the most common methods to cook chestnuts. It is simple and quick and results in tender chestnuts that are easy to peel if cooked with their shells on.
• If you want to cook them after peeling, place the chestnuts in a steamer basket (like the one in a pressure cooker) to prevent them from turning into mush.
• Place the chestnuts in a pot filled with cold water. Make sure the water completely covers them.
• Bring to a boil.
• Tip: Add a pinch of salt to the water to enhance the chestnuts’ flavor.
• Cook for about 20 to 30 minutes, or until tender. Cooking time depends on the size of the chestnuts, so check them regularly to avoid overcooking.
• Use a wooden skewer and pierce a chestnut. If it goes in easily, the chestnuts are cooked. You can also taste one to ensure it’s done and has the desired texture. It should be tender and easy to eat.
• Remove the chestnuts from the pot with a slotted spoon and place them on a dish. You can serve them hot or cold.
• Peel them immediately to prevent them from cooling too much.
• Boiling is ideal for chestnuts you plan to use in recipes, such as purées or soups. If you prefer to eat them on their own, you can try roasting methods, like baking in the oven or pan-roasting.