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?