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1
Preheat the oven to 400.
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2
In a large, deep skillet, heat 2 tablespoons of the olive oil.
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3
Add the pancetta and cook over moderate heat until crisp, about 6 minutes.
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4
Add the leeks and garlic, cover and cook, stirring occasionally, until the leeks are softened and starting to brown, about 10 minutes.
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5
Add the wine to the skillet and cook over moderately high heat until reduced by one-third, about 5 minutes.
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6
Add the plums, cover and cook, stirring occasionally, until just softened, about 5 minutes.
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7
Transfer the contents of the skillet to a large bowl and let cool to room temperature.
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8
Stir in the bread crumbs, thyme and 1/4 cup of the parsley.
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9
Season with salt and pepper.
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10
Fill the cavities of the hens with the plum stuffing.
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11
Twist the wings behind the backs and tie the legs together.
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12
Spread the celery root in a single layer on 2 large rimmed baking sheets.
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13
Drizzle with the remaining 1/4 cup of olive oil and season with salt and pepper.
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14
Arrange the hens on top of the celery root breast side up, drizzle with olive oil and season with salt and pepper.
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15
Turn the hens breast side down.
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16
Carefully pour the chicken stock into the baking sheets, cover with foil and roast in the oven for 45 minutes.
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17
Turn the hens breast side up and roast, uncovered, for about 30 minutes longer, switching the baking sheets halfway through.
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18
The hens are done when they're golden brown and an instant-read thermometer inserted in the inner thighs registers 160.
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19
Transfer the hens to a work surface and let rest for 10 minutes.
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20
Meanwhile, using a slotted spoon, transfer the celery root to a platter and garnish with the remaining 1/4 cup of parsley.
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21
Transfer the pan juices to a bowl and skim off any fat; season with salt and pepper.
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22
Transfer the hens to plates and serve with the stuffing, celery root and pan juices.
