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Janet

In article >,
says...

> I make an x at the pointy end with kitchen scissors and roast them in
> the oven. Then they are peel and use. It's time consuming and not
> worth the payoff, but that's what I do when I need roasted chestnuts.

I only do that when I want to eat them as hot roasted salted chestnuts
(supplies of fresh ones are a short season here).

But to use in cooking/recipes I buy the ready-shelled vacuum packed
ones.

Janet UK