Roast Chicken with Garlic and Toasted Walnuts

2 (3 pound) whole chickens
2 tablespoons walnut oil
3 teaspoons salt
3 teaspoons freshly ground pepper
8 garlic cloves, thinly sliced lengthwise
1 1/2 cups coarsely chopped walnuts

Preheat the oven to 350 degrees F.

Rub each chicken inside and out with half of the walnut oil, salt and pepper. Using your fingers, gently separate the breast skin from the flesh underneath, reaching as far as you can to the back of the chicken and down to the thighs to create a pocket. Slip half of the garlic slices under the skin of each chicken. Place the chickens on a rack in a baking dish and roast for approximately 1 hour and 15 minutes, basting occasionally. To test for doneness, insert a knife between the thigh and body. If the juices run clear, the chicken is done.

Remove from oven and let stand for 10 minutes before carving.

While the chickens are baking, toast the walnuts by placing them in a frying pan over low heat for about 10 minutes, shaking the skillet often. The walnuts should be golden brown when cut in half. Remove and set aside.

Carve the chickens, separating the thighs from the legs. Arrange the thighs, legs, wings, and the sliced breast meat on a platter, including any bits of garlic that slip from beneath the skin while carving. Sprinkle with the toasted walnuts and serve.

Makes 6 servings.