Preheat oven to 350˚F. 

Season chickens with salt and pepper. Cold smoke chickens for 1 hour. 

In a roasting pan, cook the chickens until internal temperature reaches 150⁰F. Remove chickens from oven and allow to cool to touch. Remove all the meat from the chickens and shred. Place the shredded chicken into a bowl and reserve. 

Place the roasting pan over medium heat and reduce the juices until almost dry. Pour off the fat and discard. Deglaze the pan juices with the chicken stock and reduce to ½ cup. Strain the reduced juices and pour over the shredded chicken. Add parsley, thyme and season with salt, sumac and pepper. Line a rectangular (10x3x3-inch) terrine mold with plastic wrap. Pack the chicken mixture into the mold and press overnight in the refrigerator.

In a sauté pan over medium-high heat, add mushrooms and cook for 4 minutes or until soft, but lightly caramelized.  Set mushrooms aside to cool.  

Sweat shallots on very low heat in vegetable oil for 3 minutes or until soft and translucent.  Set shallots aside to cool.  

Chop chanterelles finely and add to a bowl.  Mix with vinegar, olive oil, parsley and cooled shallots in their oil.  Season with salt and pepper.