THEY WERE BOILED TOO LONG. IF A ROASTER IS AVAILABLE THAT APPROACH WOULD BE TRIED. THERE WAS LITERALLY ONLY A KETTLE IN MY ROOM SO I MADE DO.
WHAT DO YOU RECOMMEND?
The kettle explains it — chestnuts only need about ten minutes of boil, and longer turns them chalky. Score an X in the shell first so they don't burst, and pour kettle-hot water over them right after cooking to loosen the peel. When the roaster appears, keep the X and expect a sweeter result.
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