How to roast chestnuts on an open fire?
I have never managed to successfully roast chestnuts on an open fire. I tend to end up with charred chestnuts, which are inedible.
Is there a good technique for this?
Best Answer
In Spain, the traditional way is using something like this:
Or a pan with holes. The big day to do it is called Magosto and it's celebrated on 11/11, but it varies from town to town. It's one of the closest things to a barbecue, you first roast chorizos, then you roast chestnuts.
If you don't have access to those tools, your best option is to put them close to the fire. Make a small cut in almost each chestnut (to release moisture). The ones without the cut will pop and tell you when they start to be done. Start checking for doneness at that point.
Maybe you already knew about the cut, but I know some people don't roast at home because they don't know it can be done in a regular oven if the cuts are in place to avoid the chestnuts popping wildly.
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Quick Answer about "How to roast chestnuts on an open fire?"
VARIATION: To roast them in the fireplace, wrap the chestnuts in an aluminum-foil packet, then place into a medium-size fire. Roast for about 15 minutes, then cool slightly before unwrapping. Open the packet; when the chestnuts are just cool enough to handle but still warm, peel them.Do you have to soak chestnuts before roasting?
Do You Have To Soak Chestnuts Before Roasting. It's not necessary to soak chestnuts before toasting but it's highly recommended. Soaking chestnuts at least for an hour help them peel so much easier. They also become much softer due to the steam that was created between the shell and the pulp.How do you roast chestnuts in an indoor fireplace?
How to Roast Chestnuts in a Fireplace Using Aluminum Foil. If you're cooking your chestnuts in aluminum foil, seal the foil package and put it on the embers. Turn the package over every few minutes to help the chestnuts cook evenly. You'll hear some quiet popping after 10-20 minutes.What is the best way to roast chestnuts at home?
Roast: Preheat oven to 350\xbaF. Remove the chestnuts from the water and pat them dry. Place them in a single layer on a baking sheet with the flat side down and slit side facing up. Roast chestnuts for 30-35 minutes or until you see that the skins have pulled back and the nut inside has softened.Should I boil my chestnuts before roasting?
You can either roast or boil chestnuts. Boiling will simply help you to remove the skins. Roasting will introduce more flavour into the chestnuts and is generally more preferred. Either way you need to start by cutting a small cross in the pointed end of each chestnut (a sharp vegetable knife is good for this).How to Roast Chestnuts on an Open Fire | The Art of Manliness
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Answer 2
As was suggested in one of the comments by 'It Grunt', you can soak them in water for a few hours before the roast.
Place a metal plate or barbecue grid above the fire (preferably charcoal fire - without too much flames especially if you use a grid.) And warm it up.
While it is being warmed, make a puncture or a incision on every chestnut before placing it on the fire, or else you will get crackers.
People do it in two ways mainly:
or 
I prefer the first one (one slice down the middle), as it is less work and for some reason I think it is easier to peel off afterwords.
Place them on the metal plate or grid for 20-40 mins occasionally turning them and moving them around (if the fire is not the same everywhere). Depending on the fire and the temperature the time might vary alot... but when they are done they will look like this:
Btw, this kind of surface (as in the picture above) works best. But they could be done even on a metal plate without holes. (With holes is preferable as they actually get 'touched' by the fire... which enhances the taste.)
Then simply peel them off (both outer and inner layer) and enjoy.
Similar preparation could be used for conventional cooker roasting. But everything on fire always tasted better!
Answer 3
Some might call this cheating, but I've found that boiling chestnuts tends to make them easier to eat. Roasting them can sometimes dry them out. I also find they keep their natural sugars intact better so they taste sweeter!
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Images: Katerina Holmes, Yasir Gürbüz, cottonbro, Dids