Because of its detrimental effects on consumer health, antibiotic residue is a human health concern. This study aimed to determine the antibacterial residues (ampicillin, tetracycline and sulfadimidine) as well as study the influence of boiling as a method of cooking on the concentrations of such antibiotic residue. This study was carried out on 100 arbitrary samples of chicken liver, gizzard, thigh, and breast (25 of each) from various chicken slaughterhouses. The mean value of concentrations of ampicillin, tetracycline and sulfadimidine residues (ppb) in the examined sample of chicken carcasses "breast, thigh, gizzard and liver" were 47.7 ± 1.9, 65.1 ± 3.2, 98.5 ± 6.0 and 121.8 ± 8.3, 148.3 ± 6.2, 195.1 ± 8.5, 467.6 ± 14.3 and 589.5 ± 15.8 and 47.9 ± 1.7, 69.4 ± 2.6, 101.8 ± 5.2 and 149.5 ± 7.9 respectively. The fitness of the examined samples of chicken carcasses based on their contents of ampicillin, tetracycline and sulfadimidine residues "breast, thigh, gizzard and liver" were 96, 84, 76 and 60 % (96, 80, 72 and 11%) and (100, 92, 88 and 80%, respectively). The present data showed that Antibiotic residues (ampicillin, tetracycline and sulfadimidine) were found commonly in liver samples than in gizzard, thigh, or breast samples, and they may pose a health risk to humans. The effect of boiling as a method of cooking on the concentrations of such antibiotic residue reveals reduction in treated samples than raw ones.