For very large chestnuts (sizes from 35 to 55 x kg), it is recommended to boil them over a very slow heat for about 2 hours, adding two bay leaves and a little salt. Once cooked, drain, peel and serve hot.
For medium fruits (from 60 fruits per kg and more) it is recommended, after having made the incision with a tip knife, to put them in the pot roaster/ “pan” and cook on low heat, turning them from time to time, so that they do not burn. Once cooked, cover with a damp cloth for about 10 minutes and serve.