I first soaked the chestnuts in cold water just enough to cover for several hours (close to 6 hours). I poured the water to just covered the chestnuts, then added a pinch of salt. I placed the pot on a medium flame. As soon as the water started boiling, I tuned it down to simmer with the lid on. I boiled it for 40 minutes mixing the chestnuts once during the cooking. I let it sit in the pot until the water cooled to room temperature and then drained (Picture above).
This was very good. The natural sweetness of the chestnuts was very nice with an almost starchy consistency. I told my wife that I did not remember when I last tasted boiled chestnuts. She replied that she had nothing to remember since she never had boiled chestnuts and certainly nothing related to chestnuts that tasted this good. Surprisingly, the chestnuts went very well with the red we were drinking (100% tempranillo from Spain), Bodegas Resalte de Penafiel Ribera del Duero Crianza 2005. This is interesting pairing and we rather enjoyed it.