An experiment was conducted to investigate the effect of various cooking methods on the chemical compositions of broiler meat. Results obtained from this experiment were as follows: 1. Every cooking method reduced the water content of broiler meat in the following order: uncooked 71.88, smoked 70.88, water boiled 66.08, roasted 62.48 and oil fried 54.18%. 2. All the cooking Treatments in this study increased the protein contents of broiler meat: 19.47% for fresh meat, 22.62% for smoking, 23.63% for electrically roasting, 26.25% for water boiling and 29.09% for oil frying. 3. Crude fat contents of broiler meat were decreased in all cocking methods except oil frying treatment. The uncooked broiler meat contains 6.11% of crude fat as compared to 11.48% in the case of oil fried meat. Smoking decreased the fat content down to 4.91%, roasting to 4.76% and water boiling 3.98%. 4. Every cooking decreased the ash contents: 1.69% for fresh meat, 0.97% for smoked meat, 0.95% for electrically roasted meat, 0.62% for water boiled meat and 0.54% for oil fried broiler meat 5. All the cooking methods enhanced the energy content of broiler meat as compared to the fresh carcass, bat the smoking did not.