Cooked Chestnuts

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Preparation info

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Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

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


  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 cover. Bring to a boil and simmer for about five minutes, until tender. Cooking time will depend on the age of the chestnuts and really fresh ones will often require no further cooking. Peel off the brown skins.

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