Goal
       Corriger les erreurs de formatage dans une réponse contenant un JSON mal structuré afin de rendre le JSON exploitable et valide.

        1. Extraire et corriger uniquement la partie JSON de json
{
    "NbPersons": 4
    "Language": "en",
    "Category": "main",
    "Title": "PHEASANT with Cabbage and Chestnuts",
    "Subtitle": "A RED BURGUNDY, SUCH AS PERNANI VERGELESSES",
    "Preparation_Time": 30,
    "Cooking_Time": 150,
    "Difficulty": "medium",
    "Ingredients": [
        {
            "section": "CHESTNUT SAUCE",
            "ingredients": [
                "300G 10.58 OUNCES CHESTNUTS",
                "50G 1.76 OUNCES (1/4 CUP) GOOSE FAT",
                "2 TABLESPOONS SUGAR",
                "1 CELERY STALK",
                "250ML 1 CUP CHICKEN JUS (SEE P. 250)",
                "FINE GRAY SEA SALT",
                "500ML 2 CUPS WHITE CHICKEN STOCK (SEE P. 246)",
                "PEPPER"
            ]
        },
        {
            "section": "CABBAGE",
            "ingredients": [
                "2 GREEN CABBAGES",
                "2 TABLESPOONS GOOSE FAT",
                "100G 3.53 OUNCES FRESH PORK SIDE (BELLY)",
                "500ML 2 CUPS CHICKEN BROTH (SEE P. 245)",
                "FINE GRAY SEA SALT",
                "PEPPER"
            ]
        },
        {
            "section": "PHEASANT",
            "ingredients": [
                "2 HEN PHEASANTS, INTESTINES REMOVED",
                "4 SLICES SIDE BACON",
                "50G 1.76 OUNCES (3 1/2 TABLESPOONS) BUTTER",
                "25ML",
                "50ML",
                "5 TEASPOONS COGNAC",
                "1.76 OUNCES CHICKEN STOCK (SEE P. 246)"
            ]
        }
    ],
    "Description": "A delicious and elegant dish combining tender pheasant, savory cabbage, and sweet chestnuts. Perfect for special occasions.",
    "Instructions": [
        "MAKE THE CHESTNUT SAUCE",
        "Score the hilum of the chestnuts, the light-colored and flattish part of the shell, with a 2cm- - 3/4 inch-long cut.",
        "Put the chestnuts into a saucepan and cover with water.",
        "Simmer for 20 minutes, then remove them with a skimmer and peel.",
        "Dry the chestnuts on a cloth.",
        "Melt the goose fat in a Dutch oven (cast-iron casserole).",
        "Add the chestnuts and brown lightly on all sides.",
        "Sprinkle with the sugar and let caramelize.",
        "Slice the celery on a diagonal, then add to a saucepan with the chicken jus and carmelized chestnuts.",
        "Season lightly with gray sea salt.",
        "Add the chicken stock.",
        "Bring to a simmer, cover with a lid, and continue simmering for about 40 minutes.",
        "Check that the chestnuts are cooked, extending the cooking time if necessary.",
        "Carefully drain the chestnuts to avoid crushing them, and set aside*.",
        "Set aside the cooking liquid for the pheasant.",
        "MAKE THE CABBAGE",
        "Preheat the oven to 170°C - 340°F.",
        "Peel off the tough outer leaves of the cabbages and cut off the stem.",
        "Halve the heads.",
        "Separate the leaves from both cabbages, keeping only the tender ones.",
        "Remove the thick ribs.",
        "Boil salted water in a Dutch oven and blanch* the cabbage leaves for 5 minutes.",
        "Drain and refresh under cold running water.",
        "Melt the goose fat in a Dutch oven.",
        "Cut half of the pork into lardons and brown on each side.",
        "Add the well-drained cabbage and sweat*.",
        "Add the chicken broth, cover with a lid, and cook in the oven for 1 hour.",
        "Once the cabbage is tender, remove the lid and baste often with the cooking liquid.",
        "MAKE THE PHEASANT",
        "Preheat the oven to 180°C - 350°F.",
        "Trim and clean the pheasants.",
        "Cover the pheasants with the bacon and truss* with a needle and kitchen twine (string).",
        "Roast in the oven with the butter for 20 minutes, turning them over regularly.",
        "When cooked, transfer the pheasants to another platter.",
        "Deglaze* the pan with the cognac, followed by the chicken stock.",
        "Reduce* the chestnut cooking liquid and add.",
        "Reduce* the sauce to the desired consistency.",
        "FINISHING",
        "To serve, make a bed of cabbage in a serving dish.",
        "Untie the pheasants and lay them on the cabbage.",
        "Arrange the chestnuts around the pheasants.",
        "Coat everything with the sauce."
    ],
    "AuthorName": "ALLARD",
    "Notes_Ingredients": "",
    "Notes_Instructions": ""
}
```.
        2. S'assurer que la syntaxe JSON est strictement valide.
        3. Ne pas modifier les valeurs, seulement le format si nécessaire.
    
        Return Format
        Tu dois renvoyer un JSON strictement valide.
        - Respecte la structure originale du JSON (pas d'ajout, suppression ou modification des données).
        - Corrige les erreurs de formatage éventuelles (guillemets manquants, virgules, accolades, etc.).

        Warnings
        - Ne modifie pas le contenu des valeurs, seulement le format si nécessaire.
        - Ne renvoie que le JSON corrigé, sans explication.
        - Assure-toi que le JSON est bien formatté et exploitable.

        Context Dump
        Données à corriger :
        json
{
    "NbPersons": 4
    "Language": "en",
    "Category": "main",
    "Title": "PHEASANT with Cabbage and Chestnuts",
    "Subtitle": "A RED BURGUNDY, SUCH AS PERNANI VERGELESSES",
    "Preparation_Time": 30,
    "Cooking_Time": 150,
    "Difficulty": "medium",
    "Ingredients": [
        {
            "section": "CHESTNUT SAUCE",
            "ingredients": [
                "300G 10.58 OUNCES CHESTNUTS",
                "50G 1.76 OUNCES (1/4 CUP) GOOSE FAT",
                "2 TABLESPOONS SUGAR",
                "1 CELERY STALK",
                "250ML 1 CUP CHICKEN JUS (SEE P. 250)",
                "FINE GRAY SEA SALT",
                "500ML 2 CUPS WHITE CHICKEN STOCK (SEE P. 246)",
                "PEPPER"
            ]
        },
        {
            "section": "CABBAGE",
            "ingredients": [
                "2 GREEN CABBAGES",
                "2 TABLESPOONS GOOSE FAT",
                "100G 3.53 OUNCES FRESH PORK SIDE (BELLY)",
                "500ML 2 CUPS CHICKEN BROTH (SEE P. 245)",
                "FINE GRAY SEA SALT",
                "PEPPER"
            ]
        },
        {
            "section": "PHEASANT",
            "ingredients": [
                "2 HEN PHEASANTS, INTESTINES REMOVED",
                "4 SLICES SIDE BACON",
                "50G 1.76 OUNCES (3 1/2 TABLESPOONS) BUTTER",
                "25ML",
                "50ML",
                "5 TEASPOONS COGNAC",
                "1.76 OUNCES CHICKEN STOCK (SEE P. 246)"
            ]
        }
    ],
    "Description": "A delicious and elegant dish combining tender pheasant, savory cabbage, and sweet chestnuts. Perfect for special occasions.",
    "Instructions": [
        "MAKE THE CHESTNUT SAUCE",
        "Score the hilum of the chestnuts, the light-colored and flattish part of the shell, with a 2cm- - 3/4 inch-long cut.",
        "Put the chestnuts into a saucepan and cover with water.",
        "Simmer for 20 minutes, then remove them with a skimmer and peel.",
        "Dry the chestnuts on a cloth.",
        "Melt the goose fat in a Dutch oven (cast-iron casserole).",
        "Add the chestnuts and brown lightly on all sides.",
        "Sprinkle with the sugar and let caramelize.",
        "Slice the celery on a diagonal, then add to a saucepan with the chicken jus and carmelized chestnuts.",
        "Season lightly with gray sea salt.",
        "Add the chicken stock.",
        "Bring to a simmer, cover with a lid, and continue simmering for about 40 minutes.",
        "Check that the chestnuts are cooked, extending the cooking time if necessary.",
        "Carefully drain the chestnuts to avoid crushing them, and set aside*.",
        "Set aside the cooking liquid for the pheasant.",
        "MAKE THE CABBAGE",
        "Preheat the oven to 170°C - 340°F.",
        "Peel off the tough outer leaves of the cabbages and cut off the stem.",
        "Halve the heads.",
        "Separate the leaves from both cabbages, keeping only the tender ones.",
        "Remove the thick ribs.",
        "Boil salted water in a Dutch oven and blanch* the cabbage leaves for 5 minutes.",
        "Drain and refresh under cold running water.",
        "Melt the goose fat in a Dutch oven.",
        "Cut half of the pork into lardons and brown on each side.",
        "Add the well-drained cabbage and sweat*.",
        "Add the chicken broth, cover with a lid, and cook in the oven for 1 hour.",
        "Once the cabbage is tender, remove the lid and baste often with the cooking liquid.",
        "MAKE THE PHEASANT",
        "Preheat the oven to 180°C - 350°F.",
        "Trim and clean the pheasants.",
        "Cover the pheasants with the bacon and truss* with a needle and kitchen twine (string).",
        "Roast in the oven with the butter for 20 minutes, turning them over regularly.",
        "When cooked, transfer the pheasants to another platter.",
        "Deglaze* the pan with the cognac, followed by the chicken stock.",
        "Reduce* the chestnut cooking liquid and add.",
        "Reduce* the sauce to the desired consistency.",
        "FINISHING",
        "To serve, make a bed of cabbage in a serving dish.",
        "Untie the pheasants and lay them on the cabbage.",
        "Arrange the chestnuts around the pheasants.",
        "Coat everything with the sauce."
    ],
    "AuthorName": "ALLARD",
    "Notes_Ingredients": "",
    "Notes_Instructions": ""
}
```