Preparing a chestnut

Tatyana, this is for you.

To roast chestnuts, you do need to slice into the shell or there is a risk they will burst in the oven and make a mess. Usually what I do is take a sharp knife and cut an "x" in the flattest side of the shell. You have to be a little careful to avoid cutting yourself.

Then, I think it's a 400 degree oven, and you check them after 15 or 20 minutes or so - you can smell when they are done. And the "x" cuts will open up and peel back. You have to let them cool a bit before peeling them because it's easy to burn your fingers. (this site gives more detailed information, and they suggest a higher temperature).

For the stuffing, we just boil them for 20 minutes or so. edited to add: we do not cut into them for boiling. Depending on where you buy the chestnuts, you may need to get extra, typically I find a few "bad" ones in a batch. (It's hard to tell with the closed up nut. If the chestnut is very light in weight or very squishy, don't buy it. If you're roasting them you can often tell when you cut them if they're bad or not. If a lot are bad, take them back to the store - my mom did that one year and they refunded her money and told her they were going to get a new supplier for next year, as a lot of people had complained)