Three procedures were used to measure the lipid fraction of chicken carcass dry matter. The resulting data were evaluated by calculating carcass residuals (carcass dry matter-protein-ash-lipid) and by application of multiple linear regression to estimate the energy values of carcass fat and protein. Petroleum ether extraction led to carcass residuals of about 5% and an estimated energy value of protein that was larger than previous estimates. Chloroform:methanol (2:1) extraction gave a negative residual (-6.5%) and a very low predicted energy value for protein. However, when the chloroform:methanol extract was corrected for crude protein content, the residual was approximately 1.0% of the dry matter, and the energy estimates were similar to those obtained previously. The importance of conducting analytical analyses in duplicate is illustrated.