Salt Roasted Chestnuts

["Preheat the oven to 350u00b0F (175u00b0C).", "Add the salt to an ovenproof dish (mine was 8"" / 21 cm). Using a sharp knife, make a cross incision along the bulging side of each chestnut. Cut deep enough to penetrate the shell but try not to harm the flesh of the nut. And be careful not to cut yourself! Place the chestnuts, cut side up, into the salt. Two-thirds of the nut should be covered by salt.", "Roast on the middle rack for about 30 minutes, or until the skins open and the insides are tender. Serve immediately. Everyone at the table can peel their own chestnuts - peel away the tough outer shell and the papery skin and enjoy the sweet kernels with a knob of butter. You may want to use a knife to help peel the chestnuts.", "Note: You can store the salt for later use."]