I know that if you have the right kind of device you are supposed to roast them over the open flame in the fire. Unfortunately I don't have one of those, so I'm curious if I can throw them in a pan, set them on top of my wood burning stove and just stir them every once and a while. If so, can anyone suggest how hot I should get my stove and how long I should cook them?
Chestnuts – How to Cook Chestnuts on a Wood Burning Stove
chestnuts
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If you are going to cook chestnuts, you need to score them first. Most commonly, they're scored in an X pattern -- try to do it on the side away from the flattest side. Make sure you cut all the way through the shell. Then as they cook, the shell will actually peel back slightly as they cook. Here's a link with pictures about baking them. (425 degrees until they're done, 20 to 30 minutes.)
For certain recipes, you can also boil them. According to this website, you can boil them for about 3 minutes and then peel them. You then will need to finish cooking them in your recipe. Or you can boil them in the shell for 15-20 minutes. This will lead to them falling apart -- which may be appropriate for a chestnut puree.
Still another method I found is to cook them in oil, as described here. Cook for 5-10 minutes, stirring constantly.
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.
Best Answer
Chestnuts can be rosted in the oven, no special equipment necessary.
You should prepare them properly, though. First, soak them in lukewarm water for at least 30 minutes. This will soften the skin and help to loosen the fuzzy inner skin later. Then, use a small knife to cut either a slit or a cross on the round side. Place them, cut side up, on a baking tray and roast at 180-200 °C / 350-400 °F for about half an hour. The cuts should open when the chestnuts are done.
If you want to try this on your stove, prepare them the same way, then roast in the pan. Aim for a rather hot stove, mimicking the coal fire, stir them often. If possible, use a cast iron pan rather than non-stick, as the coating might suffer.
Some street vendors here add a dash of water to the roasting pan (over the coal fire) to create steam once in a while. As to time: see above, cuts should open and chestnuts can be easily pierced with a knife.
Did you know than you can also boil chestnuts? Prepare as described above, then boil for about 10 minutes.