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Oven Method: Preheat the oven to 400?F. Cut little crosses in the chestnuts as described before, then place them in a roasting pan and cook uncovered for 20-30 minutes.
Test one chestnut for tenderness and then leave the whole bunch to cool a little before serving with some salt. Oven Method: Preheat the oven to 400?F. Cut little crosses in the chestnuts as described before, then place them in a roasting pan and cook uncovered for 20-30 minutes.
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Chestnut. The chestnut, also known as a night eye, [1] is a callosity on the body of a horse or other equine, found on the inner side of the leg above the knee on the foreleg and, if present, below the hock on the hind leg. It is believed to be a vestigial toe, and along with the ergot form the three toes of some other extinct Equidae.
A chestnut-colored horse chestnut 1. Chestnut (coat): A reddish-brown coat color with matching or lighter-colored mane and tail. [1]: 42 2. Chestnut (horse anatomy): A callosity on the inside of each leg, thought to possibly be a vestigial remnant of the pad of a toe. [1]: 42 Not present on the hind legs of donkeys and zebras.
Bottom row, L-R: Pastern, Coronet, Partial Pastern Leg markings are usually described by the highest point of the horse's leg that is covered by white. As a general rule, the horse's hoof beneath a white marking at the coronary line will also be light-colored ("white").
Transfer the stuffing into the baking dish, dot with a few teaspoons of butter and sprinkle with the chopped up roasted chestnuts. Turn the oven down to 350 degrees.
Aescin is the main active component in horse chestnut, and is responsible for most of its medicinal properties. The main active compound of aescin is β-aescin , although the mixture also contains various other components including α-aescin, protoescigenin , barringtogenol , cryptoescin and benzopyrones .