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This study was conducted to evaluate the quality of frozen chicken meat received at governmental hospital in kalyobia governorate, Egypt. A total of 100 samples were taken from chicken breast and thigh (50 of each), randomly for bacteriological and chemical examination. The average of APC, coliform and psychrotrophes counts were 3.78×10 6 ±0.93±10 6 /g, 2.07×10 3 ±0.60×10 3 /g and 5.71×10 6 ±1.44×10 6 /g for breast and 4.38×10 6 ±0.59×10 6 /g, 2.61×10 3 ±0.60×10 3 /g and 4.59×10 6 ±1.26×10 6 /g for thigh, respectively. Chemical keeping quality tests represented by pH, TVB/N (mg/100g) and TBA (mg/kg) indicated that the mean values were 5.84±0.10, 18.99±0.59 and 0.68±0.01 for chicken breast and 5.91±0.11, 19.28±0.60 and 0.73±0.02 for chicken thigh, respectively. The recommended points were discussed.