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": "37056d6c5f82445db7a23f455fbb45ef",
    "updated": "2025-04-26T00:36:38.182Z",
    "title": "Double-Simmered Chicken Soup",
    "subtitle": null,
    "description": "This salt-free chicken soup develops rich flavor through a double simmering process.  The first simmer creates a flavorful base, while the second simmer with chicken breasts adds a delicate chicken essence. This recipe outlines the method for a classic broth and chicken soup.  Rice, noodles, or vegetables can be incorporated during the second simmer, about 90 minutes in.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "chicken drumsticks and thighs",
          "(1 gallon) cold water",
          "fresh thyme",
          "fresh parsley, washed",
          "whole peppercorns",
          "bay leaves",
          "onion, peeled and halved",
          "cheesecloth",
          "carrots, peeled and quartered",
          "half chicken breasts, bones in"
        ]
      }
    ],
    "instructions": [
      "Wash the chicken drumsticks and thighs, removing the skin and any visible fat.",
      "Place the cold water in a stockpot over high heat.",
      "Add the drumsticks, thighs, and thyme to the cold water. Bring to a boil.",
      "Boil the chicken for 1 minute, then reduce the heat to a gentle simmer, just enough to break the surface tension of the liquid.",
      "Skim off any fat that accumulates on the surface of the stock.",
      "Create a cheesecloth bundle by placing the parsley, peppercorns, bay leaves, and onion in the cheesecloth and securing it with string.",
      "Add the cheesecloth bundle and carrots to the pot.",
      "Simmer the stock, covered, for 3 to 4 hours, skimming off any accumulating fat periodically.",
      "Allow the stock to cool and strain it through a cheesecloth-lined colander.",
      "Discard the chicken, cheesecloth bundle, and carrots.",
      "Return the strained stock to the pot. Add the chicken breasts, bring to a boil, then reduce heat and simmer for 2 hours.",
      "Remove the chicken breasts from the soup once cooked.",
      "Debone the chicken breasts and return the meat to the soup."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]