A total number of one hundred and twenty birds of Cubb broilers were used to study the effect of stock density on carcass traits and meat quality of broiler chickens. The stock density in pens varied in size to produce 4 different stocking densities: 10 birds/m², 14 birds /m², 18 birds /m² and 22 birds /m² (3 replicates each). The obtained results indicated that stock density groups had significant (P≤0.05) effect on dressed carcass, breast, liver, all fat percentages, carcass lengths, fatness and protein percentages of meat content. Also, significant effects were found on carcass lengths, tenderness, texture and water holding capacity (WHC) of meat. However, no significant differences in percentages of drumstick, heart, wings, neck, moisture, ether extract, ash, and P levels were found among all groups. Also, stock density did not differ statistically for carcass conformations, aroma, taste, flavor, Lean: bone ratio and meat pH. It could be recommended that stock density (400 cm2 / bird) could be applied successfully by the farm managers to have a better carcass traits and meat quality without any significant negative effects on production process.