In the past I'd just stab them, and then roast them. I'm still stabbing them before roasting, but now they seem be a lot more explodey. I have no idea what's going on, but I'm going to move to scoring an x in them, rather than just stabbing them, as it's not working, about 25% blow up.
These chestnuts do seem more juicy than any I've previously roasted, so maybe the moisture has something to do with it, but the other half is making me clean the oven of chestnut shrapnel for the second time this week, and it's getting tedious quickly.
