Instructions

IN THE KITCHEN:

• Select & Score Chestnuts: Choose firm, blemish-free nuts of similar size. With a sharp knife, cut an “X” on the rounded side of each chestnut (penetrating shell and inner skin).
• Optional Soak: Soak in cool water for 1 hour to ease peeling later Drain and pat dry before cooking

AT THE BARBECUE (ROTISSERIE METHOD):

• Fit the Weber rotisserie basket to your rotisserie spit.
• Light your BBQ for indirect heat.
• Place scored chestnuts in the basket in a single layer.
• Mount onto the rotisserie and start spinning.
• Roast for 15–20 minutes, rotating continuously, until shells are charred, cracked, and inner flesh feels tender.

FINISH & SERVE:

• Immediately transfer hot chestnuts into a folded tea towel and wrap for 5–10 minutes—this steams them and loosens skins.
• Peel while still warm.
• Sprinkle with a pinch of sea salt and add a dab of butter if desired.
• Serve in a bowl or directly from the basket.

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