I usually roast mine, but they are a PITA to peel either way. It is quite a bit easier while they are hot, so don't let them cool too much or the skin will never come off!

Anyway, I also found this:

Chestnut Cooking Tips
To facilitate removal of the shell, you'll need to use a sharp pointed knife to slice either a horizontal slash or a large X along the flat side before roasting or boiling.

To boil, cover with cold water, bring to a boil, and simmer for three minutes. Remove from heat. Scoop out a few at a time and peel off the shell and skin with a sharp knife. As they cool, they become more difficult to peel, so keep them in hot water until you are ready to peel. Proceed with your recipe using the peeled nuts, making sure you finish cooking them completely within your recipe.

To boil and cook them completely in their skins, simmer for 15 to 25 minutes, then peel and use, but don't be disappointed if they fall apart as you peel them. This boiling method to fully cook the chestnuts is best used when you will be mashing the chestnuts or pushing them through a sieve for puree.

To roast chestnuts, make cuts as described above. They can potentially explode from internal pressure if not pierced. Place on a baking sheet in a 400-degree F. oven for 15 to 20 minutes, stirring occasionally. Serve hot.

Here, we get them ready prepared in vacuum packs or jarred and they are perfect and taste great. Much easier on the poor old fingers.

Yikes, I've just looked at a Walmart website and they're SO expensive. We pay about $4.50 for a pound!
http://www.walmart.com/search/search-ng.do?search_query=prepared+chestnuts&ic=16_0amp;Find=Find&search_constraint=976759

http://www.coursesu.com/search#2

I wonder WHY there is such a difference in price?

This post was edited by islay_corbel on Sun, Dec 8, 13 at 3:49

I make a single cut most of the way across the concave side of the chestnut, then soak them in water for an hour, then roast them. After they've cooled enough to handle, squeezing the shell - pushing the ends of the cut toward each other - usually opens the shell enough to allow it to be popped off. Maybe one out of ten chestnuts is a struggle.

There are many ways you will find on youtube, but you may find many of them do not work for you. I think that's because there are just as many types of chestnuts. Depending on weather condition and local micro-environment, each area may produce different nuts.

The way it works for me very quick and simple is to cook them, cut them in halves, then scoop the meat out with a small spoon. I am not sure I care if the nuts come out completely whole. Skin free? yes.

dcarch

Tried again more successfully. This time I cut the x on the base, boiled them for about five minutes then roasted them at 350. I had bought a dozen and managed to get 10 out of the shell and skin cleanly. As opposed to 1 out of 24 the first time.

Quartered them and mixed them with brussel sprouts, carrots and a potato. Added the mix to some turkey thighs I was roasting. Delicious!

And Islay I used to buy the bags when I lived in NJ. I could not find them here. In NJ post thanksgiving the bags would be on sale. I would buy them as a quick snack while shopping.

Make your X-cut deep enough to cut through the hairy layer. Put in a frying pan with water - fill half way up the chestnuts. Cover and steam - adding more water as needed. The X-cut should open up nicely - you should see the chestnut meat. Keep steaming until it is exposed and pealed back.

Peal away the shell - should be fairly easy at this point.

Like hard boiled eggs and peeling it sometimes ends with some !x%'beep!.

I've not had much trouble in years with the x method, until this year. Like dcarch mentioned, some are just troubled by their growing environment. That was my thought as mine would not cooperate at all. Fortunately i bought a dozen twice, from too different stores just in case. Made no difference if they sank or swam in water...
I do know that if they feel hollow in the store, with a shake, meaning they are loose in the shell, they are dried out and not good.
I should have photographed mine. They had such deep crevasses full of gunk surrounding the meat...impossible to use.
Nothing like these delights on every other street corner in Manhattan...

Cool. I was thinking, with a hammer? Guess not.

The hammer might appeal to my aggressive frustrated self. But the shells and the nuts are softer than other nuts. No way I could cut an x in an almond or walnut.

Yea, I figured that out when you said they crumbled. Might've been fun!

:)

Enjoy your dish and new hints for shelling.