Place water, chicken or pork bones, chopped celery, quartered spanish onions, chopped coriander roots, kaffir lime leaves (or lime zest), chopped ginger, salt, and pepper into a large pot.

Bring to a boil on high heat and let it cook for several minutes.

Reduce heat to a gentle simmer.

Cook for 90 minutes.

Skim the fat from the surface as it cooks. Repeat if needed.

Strain the stock.

The stock will be good for several days in the refrigerator.

The stock is perfectly fine to be frozen.