Score the chestnuts crosswise
and place in pan with cooking oil.
at 300° F.
Shake pan occasionally.
Remove when you can easily
remove the shells. Cool and peel.
Using a moderate heat, place 2
cups chicken stock and chestnuts in a
and cook 20 minutes or until the chestnuts are tender.
Remove the chestnuts and drain.
Set aside. Add remaining 6 cups of chicken
stock to the remaining stock and bring to a boil.
Add the salt and pepper. Put chestnuts into a heated
tureen and pour the chicken stock into the tureen.