Preheat the broiler. Pierce the chestnuts once with the point of a knife and place them in a flameproof gratin dish. Fill the pan with enough water to cover the chestnuts half-way. Place pan under the broiler and broil until the shells split. When cool, peel. Place the chestnuts in a single layer in a flameproof casserole or dutch oven and add the celery, sugar, salt, and pepper. Add just enough water to cover the chestnuts. Bring to a boil, cover, reduce heat, and simmer for 45 minutes.
