First things first.
We can collect chestnuts during autumn from october till november when thay fall on the ground. Notice that different chestnut trees have fruits of different sizes so i recomend you find a tree that has bigger chestnuts. Smaller chestnuts are usually a bit sweeter but you'll need a lot more of them in order to have full stomack.
Of course you can use some tools to get it from the burr like: a sitck, a knife etc.
If you plan to keep them for more than a week put them in paper bag or else thay' will mold. Please notice also that chestnuts are the property of land owner.
on the picture there are enough chestnuts for 1 person.
now let's roast them
Step 1: Preparing
Put a chestnut on hard surface and cut an 'X' . Watch your fingers. The cut must be deep enough to pierce the skin. The most important is that the cut is long and through the skin.
You can also cut them on the other side, if you want.
Step 2: Roasting
You can also buy a pan that is ment to roast chestnuts. It has holes in the bottom like every 1/2 inch appart. Of course you can drill an old pan. I use usual pan with no holes because the debris falls on the burner and it becomes a mess.
Put your chestnuts in old pan and on biggest burner of the oven. Set the fire to 3/4 .
Roasting will need a bit of attention:
- mix your chestnuts every 4min for 25 - 30min. Mixing them will ensure that thay will burn equally on both sides
- as i said before smaller chestnuts are ready sooner -> thay can be ate sooner
Step 3: Serving
The skin must peal/ crack easily. The skin must be black color but the 'meat' must be yellow and brown color (look the picture).
When thay'ar ready ->
Turn off the gas. Put your chestnuts in wet tow and cover them with the towel (look the picture). Wet tow will help to peal them easier because thay will cool down. You can eat them also cold but i prefere a bit hot.
Be careful not to burn yourself because chestnuts, the oven and the pan are hot.