When I disturb it it's cloudy.. I cooked this from a whole chicken. I've done this many times. The only thing I did differently than any other time is that I did not add onion. Can onion really make that big a difference? Usually my broth looks the broth you would get in a can. I don't know what those brown spots are either. I added only salt. Which I usually add other seasonings and herbs. It doesn't look appealing to me at all. Also I only brought it to a low boil for a short time-no different than any time before. What do you think went wrong? Is it fine to eat? Have any I you had this problem before?