Baked Chestnuts
Simple baked chestnuts in a savory chicken stock broth, seasoned with salt and cayenne pepper.
Ingredients
- 1 pound Chestnuts (About 1 pint shelled)
- 2 cups Chicken Stock
- 1 teaspoon Salt (Or to taste)
- 0.25 teaspoon Cayenne Pepper (Or to taste)
Instructions
- 1Preheat oven to 350°F (175°C). Remove shells from chestnuts. If using whole chestnuts, score an 'X' on the flat side of each chestnut to prevent them from exploding during baking.
- 2Place the shelled chestnuts in a baking dish. Pour chicken stock over the chestnuts until they are mostly covered. Season generously with salt and cayenne pepper. Cover the baking dish with a lid or aluminum foil.
- 3Bake in the preheated oven for 30 minutes, keeping the dish covered. After 30 minutes, remove the cover and bake for another 15 minutes, or until the chestnuts are soft and tender and the stock has reduced slightly. Check occasionally to ensure the chestnuts don't dry out; add more stock if needed.
- 4Serve the baked chestnuts hot, with a small quantity of the remaining stock in the pan.