Craig Claiborne

Cooked Chestnuts

Preparation info
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Chestnuts make an excellent addition to poultry stuffings. Four cups of chestnuts in the shell will yield about three cups of cooked chestnuts.

Method

  1. Use a paring knife to cut a cross on the flat side of the shell of each chestnut. Cover the chestnuts with water and bring to a boil. Simmer for about five minutes and drain.

  2. Peel the chestnuts. If they are hard, add water to cove