Today was a day of transformations. We put an entire chicken, a bit of beef with the bone, two stalks of celery, a few carrots, some fresh parsley, sage, and thyme into a pot with water and let heat and time transform it into a deceptively clear stock. It had a yellowish tint to it, and there were globules of grease floating on the time, but by the time we’d poured it through a fine sieve several times, it looked like it should have little to no taste. Warmed water. And yet…