The aim of the research was to determine the presence of amoxicillin residues in processed and raw poultry meat, as well as the impact of different cooking techniques on the residues. A total of 100 samples, viz. raw meat, meatball, sussage, nugget and cutlet (20 in each) were collected from the different super shops at Sylhet.  All the samples were processed and subjected to ELISA to detect the amoxicillin residues. After that, the samples were microwaved and roasted for 3 and 30 minutes, respectively. 70% of raw meat contains antibiotic residues that exceeded the maximum residue level (MRL). Whereas, meatballs and nugget contains 25% and 30% residues, which were 40% and 17% over MRL level, respectively. But 20% of the sausage and 25% of the cutlet contain below MRL levels of antibiotic residues. After heat treatment, Roasting (72%) effectively reduces more residues than microwave (44%) cooking methods. So, it can be concluded that cooking methods have decreasing effects through the degradation of amoxicillin residues.