Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "ee5ac265c35f4da39ca5bf972c996fdd",
    "updated": "2025-04-25T20:45:42.790Z",
    "title": "Homemade Chicken Bone Broth",
    "subtitle": "AIP PALEO",
    "description": "A rich, homemade chicken broth offers unparalleled flavor and significant nutritional benefits.  Including chicken feet, if available, boosts the nutritional value, particularly the calcium content. The slow cooking extracts beneficial compounds like collagen, glucosamine, and hyaluronic acid from the chicken, potentially reducing inflammation and supporting joint health.  This broth is also a good source of essential minerals like calcium, magnesium, phosphorus, and sulfur.  Making a large batch and freezing portions ensures you always have this nourishing broth ready for soups or simply enjoying a warm, comforting cup.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "leek, cut into 4 pieces and rinsed well between the layers, one long green leaf reserved",
          "bouquet garni (including a combo of fresh parsley, thyme, basil, rosemary, bay leaves, and tarragon, as desired)",
          "one 4- to 5 pound (1.8 to 2.2 kg) whole chicken (if the chicken still has feet, all the better; you can also find chicken feet sold separately)",
          "(30 g) extra virgin olive oil",
          "carrots, unpeeled, cut into (50.8 mm) pieces",
          "celery (including the leaves) cut into (50.8 mm) pieces",
          "yellow onion, washed and unpeeled, cut into 4 pieces",
          "garlic cloves, washed and unpeeled",
          "fresh ginger knob, unpeeled",
          "(226 grams) daikon radish, cut into 3 pieces",
          "(100 g) baby bella mushrooms",
          "salt",
          "(30 g) apple cider vinegar"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 350°F.",
      "Create the bouquet garni by placing the fresh herbs inside the reserved leek leaf. Secure the leaf around the herbs using kitchen string.",
      "Quarter the chicken and remove the skin and fat.  Separate all the meat for later use (cooking or freezing).",
      "Roast the chicken bones on a sheet pan for 25 minutes.",
      "In a large pot with high sides, heat the olive oil over medium-high heat. Add the carrots, celery, onion, garlic cloves, ginger, radish, and mushrooms, sautéing for 5 minutes while stirring constantly.  Season with salt, add the bouquet garni and roasted chicken bones.  Pour in 3 quarts (3 L) of water and the vinegar.",
      "Bring the mixture to a boil, then reduce heat and simmer for approximately 6 hours (or 12 hours in a slow cooker on low). Maintain the liquid level by adding water if necessary during simmering.",
      "Allow the broth to cool completely, then strain and store in the refrigerator or freezer."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]