Chicken flour is the product obtained after processing and drying of cut residue products from poultry slaughterhouses. Although the head, feet, intestines and blood of the chicken are usually used, incubation residues are also used from time to time. The feeding value of chicken flour depends on the raw material composition, processing technology (temperature, pressure, etc.), protective contribution and storage time and storage conditions vary depending on. Production of chicken flour in such a way as to have nutrient content and hygiene in accordance with the standards allows the evaluation of poultry slaughterhouse residues, prevention of environmental pollution and creation of economic value.