The carcass characteristics of four genetic groups of Philippine native chickens (Banaba, Paraoakan, Bolinao and Camarines) were evaluated at 12 weeks of age. Data gathered were analyzed using a one way ANOVA in a completely randomized design. The sensory characteristics of the cooked meat of the different genetic groups of Philippine native chickens were compared with 42-day old broilers in "tinola" and roasted recipes using the Wilcoxon Matched Paired Signed-Rank Test. Dressing percentage of Bolinao group with (86.20 %) and without giblet (81.06 %) was higher (P<0.05) than the Camarines group. The percent cut-up parts based on dressed weight was lowest in the Bolinao group. Flavor scores noted in both the "tinola" and roasted recipes were higher in the native chicken groups as compared with broilers although the differences were found to be insignificant (P>0.05). Color scores in the Banaba, Paraoakan and Bolinao groups were all higher than broilers in the "tinola" group. In the roasted recipe group, the color score was found to be higher than the Bolinao group as compared to broiler. Tenderness scores were significantly higher in broilers except in the roasted form where Paraoakan obtained a comparable score with that of broilers. No differences (P>0.05) in juiciness and general acceptability of the meat were noted between the native chicken genetic groups and broiler chicken.