Chestnuts, because of the low fat content are highly perishable. To keep your chestnuts fresh, place in a plastic bag in the crisper of your refrigerator or freeze for later use.
HOW TO PREPARE CHESTNUTS
So you won't burst the shell, take a small serrated knife and cut a "X" on the flat side of the nut. Make sure you cut all the way through the shell.
Use a long handled pan especially make for roasting chestnuts or use a fireplace popcorn basket. Do not overcrowd the chestnuts as you want all sides to touch the pan. Shake the pan like you would popcorn and hold the pan just above the flame, not in it. The cooking should take about 15 minutes, or until the outside shell is black. Remove the nuts from the pan to an area where they can cool to the touch and you can easily peel and eat them. They will be almost creamy inside.
Remember to cut the "X" in the shell. Lay the nuts in one layer in a oven proof dish. Bake at 325 degrees for about 20 minutes. Let cool, peel, eat and enjoy.
Cut the "X", and cook in a heavy pan - cast-iron preferred - do not crowd the chestnuts. Cook over moderate heat, shake the pan. Cook until shells look cooked and you can smell the nuts. Cool, peel, eat and enjoy.
After scoring, put the nuts into lightly salted water. Bring to a boil. Take the chestnuts out at once and peel while warm.
After scoring, place around the outer edge of a paper plate and cook on high. Since oven wattage differ, start at 15 seconds, check and adjust the time for your microwave.