Most people boil their chestnuts to make them easier to peel and then, perhaps, they roast them later. But we are the lucky few with wood-fired ovens.
- Make an X-cut on the round side of the chestnut with a small, sharp knife.
- Place them on a pizza pan or wood fired oven-safe dish and put them in a medium-hot oven, about 500°F.
- Roasting will only take about 7-8 minutes. (Depending on the age of the chestnut, and the heat of the oven, it may take longer.) The shell and skin of the nuts will pop open and curl back. I like roasting chestnuts in the oven long enough so there is some roasted color on part of the nut.
- Once they have cooled enough to touch, peel them, and start tasting their fresh, crisp flavor and texture.