Thanks Jenise, I am finally feeling like I have a handle on this. One egg white per quart. 45 minutes.
I came home and looked at the stock -- it's completely gelled again, looks almost like lemon jello but not so perfectly clear. Still I think I have reached the point where it will do, no matter what.
My meat cubes are supposed to be Costco chicken breast meat. So I went to Costco -- they were out of rotisserie chickens, and I had to loiter near the chicken counter, with young mothers trying to entertain impatient kids. That was OK. The Mom I was standing near was switching between Russian and English which was kind of interesting to try and follow. Finally the chickens came out of the roaster and I grabbed two, a really big one and a normal one. (When I understand people speaking Russian I always feel like I should say something, but my active vocabulary is so miserable I can't think of anything appropriate that I can say. I tried to help out an old Russian lady in the eyeglass store once, and realized that everything I needed to tell her involved numbers and colors that I couldn't think of.
)
When I got home I decided it was important to get the breast meat into the fridge. So I got my boning knife and slithered off the breasts and put them into a big plastic bag and stuck them in the refrigerator to wait until tomorrow. The chicken was still hot enough to burn my hands a little. THEN I decided that I probably also ought to refrigerate the thighs, or the legs and thighs. So I took those off the small chicken and stuck them in another plastic bag, and got one thigh off the monster bird. It was sitting on top of the stove, and my hands were covered with Schmaltz, when the phone rang. I turned to the sink to try and get my hands un-greased enough to pick up the receiver when I heard a loud PLOP!!! When I turned around 1) I noticed on the caller ID that it was another effing spammer and 2) I saw that about 10 square feet of linoleum, and the front of the oven and the front of the adjacent cabinet, were coated with a generous layer of hot chicken fat. Delightful. I got that about half way cleaned up and then stopped to eat a drumstick and drink some chardonnay. Ah. Life is semi-good.
Point is, this method typically achieves about 95-98% clarity. I once saw Thomas Keller or Charlie Trotter or someone of that caliber talking about how much effort they go to for that last 2-5%. Straining through cheese cloth THREE times was only part of it. I think you did well, at least once you embraced more eggs plus more time. Poor Louise. I promise, I'll never tell her. 