Tu es en charge d'extraire les informations d'un json pour composer un autrer object JSON.
    Les objects JSON sont en lien avec une recette de cuisine.
    Tu dois completer les informations suivantes dans le JSON uniquement basé sur les informations fournies.
    En aucun cas tu ne dois ajouter des informations. Si des informations sont manquantes alors laisse le champ vide.

    Voici les informations à identifier dans le json fournie.

    - Titre
    - Sous titre
    - Description (de 250 charactère max)
    - Temps de préparation total (en minutes) si pas d'information essaie de calculer en fonction des informations fournies
    - Temps de cuisson total  (en minutes) si pas d'information essaie de calculer en fonction des informations fournies
    - Difficulté (easy, medium, hard)
    - Language utilisé (code ISO)
    - Categories (entry, main, dessert)
    - Liste des ingrédients avec les quantités
    - Les instructions qui sont présent dans les explications. Précises bien en détails ce qui est écris pour les instructions
    - Nombre de parts (par personne) si indiqué sinon prédit un nombre le plus adapté en fonction des quantités.
    - Le code du pays (ISO 3166) de l'origne de la recette
    - Auteur
    - Une ou plusieurs informatiques important à préciser concernant les ingrédients (ingrédient facultatif, remplacement d'un ingrédient par un autre ingrédient...)
    - Une ou plusieurs informatiques important à préciser concernant les instructions (Matériels obligatoire, faire d'une autre façon, acheter directement la préparation...)

    Voici le json fournie en lien avec une recette de cuisine :
    
    "{
    "explication": "GORDON RAMSAY\n'NDUJA STUFFED CHICKEN WITH\nCALABRIAN HONEY, ROASTED\nPOTATOES & CRISP GREENS\nINGREDIENTS\nRoasted Garlic Honey with Calabrian Chilies:\n2 head of garlic, sliced in half (or 8 garlic cloves)\n• 1 tablespoon olive oil\n• Kosher salt and fresh cracked pepper\n1 rosemary sprig, picked\n⚫ 3/4 cup of local good-quality honey\n1-2 tablespoons chopped Calabrian chilies\n'Nduja Stuffed Chicken:\n• 3 ounces goat cheese, room temperature\n3 ounces ricotta cheese\n• 2 garlic cloves, grated fine on a microplane\n• 1 meyer lemon, zested (about 2 tablespoons of zest)\n•\n4 ounces 'Nduja sausage\n• 2 tablespoons fresh chopped parsley or picked thyme\n1 tablespoon of olive oil\n• 2 tablespoons finely chopped olives\n14 pound chicken, cut into quarters\n• 1 meyer lemon, sliced into 1/4-inch thick half moons\n• 1 pound peewee potatoes, halved if large\n2-3 spring onions, trimmed and sliced on a bias into 1/2\"\nSpring Greens with Crispy Garlic Chips:\n• 1/4 cup olive oil\n• 6 large garlic cloves, sliced thin\n• 2 teaspoons dijon mustard\n3-4 teaspoons sherry vinegar\n•\n6 ounces haricot vert, trimmed, blanched, shocked, and sliced in half\n• 3-4 cup chicories, cleaned and torn into bite sized pieces (escarole, treviso, endive)\n⚫ handful of little gems or baby bibb lettuce, torn into bite-sized pieces\nhandful torn fresh fine herbs (basil or parsley)\n• 1 small watermelon radish, halved and sliced thin into half moons\n• meyer lemons, for juicing and zesting (optional)\nCOOKING INSTRUCTIONS\n1 Preheat oven to 425°F and lightly grease a baking sheet with olive oil.\n2\n3\nRoasted Garlic Honey: Place garlic head in a small sheet of tin foil, drizzle with 1\ntablespoon of olive oil, sprinkle with salt and rosemary leaves. Seal foil, crimping at\nthe top to close, roast until tender and caramelized about 30-40 minutes. Once\ncool enough to handle, squeeze garlic into a bowl, mashing as needed with a fork.\nStream in honey and stir in Calabrian chiles until smooth, season with a few cracks\nof black pepper. Honey will keep in a jar in the refrigerator for up to 1 month.\n‘Nduja Stuffing: In a bowl whisk together goat cheese, ricotta, garlic, and lemon\nzest until smooth. Stir in 'Nduja, fresh herbs, season with salt, pepper and olive oil\nuntil incorporated.\n4\nStuff Chicken: Separating skin from breasts and thighs to create a pocket for the\nfilling. Spoon (or pipe) filling into each breast, season with salt and pepper and\ndrizzle with olive oil. Place chicken on prepared baking sheet and roast for 20\nminutes, on middle rack in oven.\n5 Prepare Potatoes: Toss peewee potatoes in a bowl along with meyer lemon slices,\nspring onions, and season with salt, pepper, and 3-4 tablespoons of roasted garlic\nhoney. Toss to coat and scatter on a baking sheet. Place in oven near the top rack\nand roast for 25-30 minutes until tender and beautifully caramelized, shaking pan\noccasionally.\n6\nCheck chicken, draining reserved juices off and reserve, mixing with honey or as a\njus for serving. Baste chicken and continue to roast for 20-30 minutes. Baste\nregularly until chicken skin is shiny, caramelized and chicken is cooked through,\n7 While chicken is cooking, prepare crispy garlic slices - heating olive oil in a small\npot over medium heat to 325°F. Quickly fry garlic chips until golden about 2\nminutes, stirring to ensure even cooking. Scoop out with a slotted spoon to drain off\nexcess oil and cool on a paper towel and sprinkle with salt.\n8\nFor the salad: toss warm potatoes into a large bowl with dijon mustard, sherry\nvinegar, and haricot vert. Season with salt and pepper, tossing to coat. Just before\nserving, toss together with lettuce leaves and fine herbs. Sample greens, seasoning\nwith more vinegar, (or fresh meyer lemon juice) salt and pepper as needed. Serve\ncrisp salad alongside stuffed chicken breasts, garnishing with crispy garlic chips,\ncrumbled goat cheese and zest of meyer lemon.\nRecipe Notes\n•\nNduja sausage, similar to chorizo, is a preserved (traditionally fermented), spicy and\nspreadable sausage from Calabria. If unavailable, substitute with a soft, scoopable\nchorizo.\n• Add some crunch - Reserve 1/3 cup of the stuffing and stir together with 1⁄2 cups panko\nfor an extra crunchy topping for the chicken, Toast for 10-12 minutes.\n< BACK\n=\nIII\nNEXT >\nCATEGORY FILTERS\nCHOCOLATE (5)\n2020 HOLIDAY (7) AUTUMN (5) BBQ (6) BEEF (20) BREAKFAST (28) CHICKEN (13)\nCOMFORT FOOD (15) DESSERT (26) DRINKS (1) DUCK (1) EASTER (3) EGG (25) FISH (8)\nPORK (18) SALADS (10)\nCHRISTMAS (23)\nFIT FOOD (21)\nSEAFOOD (9) STORE CUPBOARD STAPLES (2) SUMMER (11)\nVEGETARIAN (41) WELLINGTON (2) VIEW ALL RECIPES\nGAME (3) KIDS (11) LAMB (5) PANCAKE DAY (2) PASTA (6) PIE (4)\nTHANKSGIVING (13)\nVALENTINE'S DAY (1) VEGAN (4)\nfσ ▸\n↑\nBack to Top\nNEWSLETTER SIGN UP\nContact\nDisclaimer\nPrivacy policy\nCookie policy\nGORDON RAMSAY RESTAURANTS\n©Copyright 2024\nwww.gordonramsayrestaurants.com\nInterested in Gordon Ramsay restaurants? Click here\n→"
}"

    Voici la structure de l'objet JSON en sortie :

    json
    {
        "NbPersons": 2
        "Language": "",
        "Category": "",
        "Title": "",
        "Subtitle": "",
        "Preparation_Time": 0,
        "Cooking_Time": 0,
        "Difficulty": "",
        "Ingredients": [],
        "Description": "",
        "Instructions": [],
        "RegionID": "",
        "AuthorName": ""
        "Notes_Ingredients": "",
        "Notes_Instructions": "",
    },

    N'explique pas ta démarche.
    Renvoie cet objet corrigé en respectant le format initial.
    Fais attention à bien formatter le JSON.