Preheat oven to 400°. Bake chicken wings on a baking sheet 20 to 25 minutes or until browned. Bring chicken and chicken broth to a boil in a large saucepan over high heat. Reduce heat to medium-low, and simmer 30 minutes. Pour stock through a wire-mesh strainer; discard wings. Cool stock completely. Use immediately, or cover and chill up to 3 days or freeze up to 3 months.