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": "b7eaee65d1e74003992904d320876d7f",
    "updated": "2025-05-18T19:54:07.866Z",
    "title": "Dak Yuksu",
    "subtitle": "RICH BROWN CHICKEN STOCK",
    "description": "While most Korean soups and stews are traditionally made using the anchovy stock Myeulchi Gookmul as a base, I actually think this brown chicken stock works just as well as it's so rich and full of flavour. If you've had a roast chicken dinner this is a great way to use the leftovers, while if you're using a whole chicken, remove the breasts and set them aside for another day, as you won't need the extra meat in this recipe.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "chicken wings",
          "chicken, breasts removed or leftover carcass from a roasted chicken",
          "vegetable oil, plus extra for greasing",
          "onions, roughly sliced",
          "salt",
          "whole garlic cloves",
          "mooli, cut into 5 cm (50.8 mm) pieces"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 220°C (425°F), Gas Mark 7.",
      "Use the heel of a large knife to carefully press down on the chicken wings, cracking the bones. Repeat with the spine of the carcass and the chicken legs.",
      "Place the bones on a large greased roasting tray, spoon over 2 tablespoons of the vegetable oil and coat evenly. Roast for 45 minutes. Remove from the oven, skim off any fat that may have rendered down with a spoon and set aside.",
      "Heat the remaining 1 tablespoon of oil in a large, heavy-based saucepan or stockpot. Add the onions and salt and cook gently over a low heat, stirring occasionally, for 15 minutes or until the onions are golden brown and sticky.",
      "Add the garlic, mooli and chicken bones to the pot along with any sticky bits left on the bottom of the tray (these will be packed full of flavour). Pour over enough water to cover everything by about 2.5cm (1 inch) and bring to the boil. Lower the heat and simmer gently for 2 hours, skimming away any foam or fat deposits that collect on the top with a slotted spoon and topping up with extra cold water if the liquid gets below the level of the ingredients.",
      "Strain the solids from the liquid using a fine-mesh strainer or muslin and leave the stock to cool for at least 20 minutes, then scrape away any fat that may have collected on the top. Use straightaway or freeze in a suitable container for later."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]