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 {
 {
"title": "Pulled Barbecue Chicken Sandwiches with Classic Coleslaw",
"subtitle": "",
"description": "I have always enjoyed pulled pork sandwiches, but preparing pork requires hours of simmering to achieve tenderness. Fortunately, dark chicken meat offers a fantastic alternative! This pulled chicken is just as delicious and healthier too. It's fantastic served on a bun with bread-and-butter pickle chips, yet it’s also great over quinoa or rice.",
"ingredients": [
  {
    "section": "For the recipe",
    "ingredients": [
      "1 cup Quick and Easy Barbecue Sauce",
      "1 pound boneless, skinless chicken thighs, cut into 2-inch chunks",
      "4 allergy-friendly hamburger buns",
      "Bread-and-butter pickle chips"
    ]
  },
  {
    "section": "CLASSIC COLESLAW",
    "ingredients": [
      "6 tablespoons Rice Milk Mayonnaise or vegan soy-free mayonnaise",
      "2 tablespoons sugar",
      "¼ cup rice milk",
      "2 tablespoons freshly squeezed lemon juice",
      "1 tablespoon cider vinegar",
      "3 cups shredded cabbage or 3½ cups classic coleslaw mix",
      "½ cup shredded carrot",
      "2 tablespoons finely chopped onion",
      "Salt and freshly ground pepper"
    ]
  },
  {
    "section": "RICE MILK MAYONNAISE",
    "ingredients": [
      "½ cup rice milk, chilled",
      "1½ teaspoons freshly squeezed lemon juice",
      "¼ teaspoon ground white pepper",
      "1 small clove garlic, pressed",
      "¼ teaspoon xanthan gum",
      "6 tablespoons olive oil",
      "6 tablespoons canola oil",
      "½ teaspoon fine sea salt"
    ]
  }
],
"instructions": [
  "1. Pour the sauce into a medium-sized pot, bring it to a simmer over medium-high heat, add the chicken, cover, reduce the heat to medium-low, and cook at a low simmer for 25 minutes, until fully cooked.",
  "2. In the meantime, prepare the coleslaw.",
  "3. Remove the chicken from the heat. Use two forks to shred the chicken gently; it requires a few minutes. Toast or warm the buns. Evenly distribute the saucy chicken among the buns. Serve topped with several pickles, with the coleslaw on the side.",
  "1. In a small bowl, whisk together the mayonnaise, sugar, rice milk, lemon juice, and vinegar.",
  "2. In a medium-sized bowl, toss together the cabbage, carrot, and onion. Add the dressing, mix well, season with salt and pepper to taste, cover, and refrigerate until ready to serve. This recipe yields about 3 cups.",
  "1. Combine the rice milk, lemon juice, and white pepper in a blender. Add the garlic and xanthan gum, and blend on high speed until foamy.",
  "2. Set the blender on high and, using a dropper, add the oils drop by drop through the hole in the lid of the blender until the mayonnaise begins to emulsify. You may want to cover most of the hole to avoid splattering. Take your time! Continue to add the oil in a steady stream until the mayonnaise is thick and creamy, scraping down the sides of the blender as needed. You might want to pause occasionally to allow the blender to cool down during this process.",
  "3. Add the salt, taste, and make adjustments to the salt and lemon juice as desired.",
  "4. Serve at room temperature; you'll have about 1 cup. Transfer any leftover mayonnaise to a jar and store it tightly covered in the refrigerator for up to a week."
],
"notes_ingredients": "Refer to available sources for allergy-friendly hamburger buns.",
"notes_instructions": "The key to this recipe is using a dropper. As a parent of two young children, I find this tool handy. To properly emulsify the mayonnaise, it's crucial to add the oil drop by drop, or the process won't work effectively."{
  "title": "Pulled Barbecue Chicken Sandwiches with Classic Coleslaw",
  "subtitle": "",
  "description": "I have always enjoyed pulled pork sandwiches, but preparing pork requires hours of simmering to achieve tenderness. Fortunately, dark chicken meat offers a fantastic alternative! This pulled chicken is just as delicious and healthier too. It's fantastic served on a bun with bread-and-butter pickle chips, yet it’s also great over quinoa or rice.",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "1 cup Quick and Easy Barbecue Sauce",
        "1 pound boneless, skinless chicken thighs, cut into 2-inch chunks",
        "4 allergy-friendly hamburger buns",
        "Bread-and-butter pickle chips"
      ]
    },
    {
      "section": "CLASSIC COLESLAW",
      "ingredients": [
        "6 tablespoons Rice Milk Mayonnaise or vegan soy-free mayonnaise",
        "2 tablespoons sugar",
        "¼ cup rice milk",
        "2 tablespoons freshly squeezed lemon juice",
        "1 tablespoon cider vinegar",
        "3 cups shredded cabbage or 3½ cups classic coleslaw mix",
        "½ cup shredded carrot",
        "2 tablespoons finely chopped onion",
        "Salt and freshly ground pepper"
      ]
    },
    {
      "section": "RICE MILK MAYONNAISE",
      "ingredients": [
        "½ cup rice milk, chilled",
        "1½ teaspoons freshly squeezed lemon juice",
        "¼ teaspoon ground white pepper",
        "1 small clove garlic, pressed",
        "¼ teaspoon xanthan gum",
        "6 tablespoons olive oil",
        "6 tablespoons canola oil",
        "½ teaspoon fine sea salt"
      ]
    }
  ],
  "instructions": [
    "1. Pour the sauce into a medium-sized pot, bring it to a simmer over medium-high heat, add the chicken, cover, reduce the heat to medium-low, and cook at a low simmer for 25 minutes, until fully cooked.",
    "2. In the meantime, prepare the coleslaw.",
    "3. Remove the chicken from the heat. Use two forks to shred the chicken gently; it requires a few minutes. Toast or warm the buns. Evenly distribute the saucy chicken among the buns. Serve topped with several pickles, with the coleslaw on the side.",
    "1. In a small bowl, whisk together the mayonnaise, sugar, rice milk, lemon juice, and vinegar.",
    "2. In a medium-sized bowl, toss together the cabbage, carrot, and onion. Add the dressing, mix well, season with salt and pepper to taste, cover, and refrigerate until ready to serve. This recipe yields about 3 cups.",
    "1. Combine the rice milk, lemon juice, and white pepper in a blender. Add the garlic and xanthan gum, and blend on high speed until foamy.",
    "2. Set the blender on high and, using a dropper, add the oils drop by drop through the hole in the lid of the blender until the mayonnaise begins to emulsify. You may want to cover most of the hole to avoid splattering. Take your time! Continue to add the oil in a steady stream until the mayonnaise is thick and creamy, scraping down the sides of the blender as needed. You might want to pause occasionally to allow the blender to cool down during this process.",
    "3. Add the salt, taste, and make adjustments to the salt and lemon juice as desired.",
    "4. Serve at room temperature; you'll have about 1 cup. Transfer any leftover mayonnaise to a jar and store it tightly covered in the refrigerator for up to a week."
  ],
  "notes_ingredients": "Refer to available sources for allergy-friendly hamburger buns.",
  "notes_instructions": "The key to this recipe is using a dropper. As a parent of two young children, I find this tool handy. To properly emulsify the mayonnaise, it's crucial to add the oil drop by drop, or the process won't work effectively."
}.
        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 :
        {
 {
"title": "Pulled Barbecue Chicken Sandwiches with Classic Coleslaw",
"subtitle": "",
"description": "I have always enjoyed pulled pork sandwiches, but preparing pork requires hours of simmering to achieve tenderness. Fortunately, dark chicken meat offers a fantastic alternative! This pulled chicken is just as delicious and healthier too. It's fantastic served on a bun with bread-and-butter pickle chips, yet it’s also great over quinoa or rice.",
"ingredients": [
  {
    "section": "For the recipe",
    "ingredients": [
      "1 cup Quick and Easy Barbecue Sauce",
      "1 pound boneless, skinless chicken thighs, cut into 2-inch chunks",
      "4 allergy-friendly hamburger buns",
      "Bread-and-butter pickle chips"
    ]
  },
  {
    "section": "CLASSIC COLESLAW",
    "ingredients": [
      "6 tablespoons Rice Milk Mayonnaise or vegan soy-free mayonnaise",
      "2 tablespoons sugar",
      "¼ cup rice milk",
      "2 tablespoons freshly squeezed lemon juice",
      "1 tablespoon cider vinegar",
      "3 cups shredded cabbage or 3½ cups classic coleslaw mix",
      "½ cup shredded carrot",
      "2 tablespoons finely chopped onion",
      "Salt and freshly ground pepper"
    ]
  },
  {
    "section": "RICE MILK MAYONNAISE",
    "ingredients": [
      "½ cup rice milk, chilled",
      "1½ teaspoons freshly squeezed lemon juice",
      "¼ teaspoon ground white pepper",
      "1 small clove garlic, pressed",
      "¼ teaspoon xanthan gum",
      "6 tablespoons olive oil",
      "6 tablespoons canola oil",
      "½ teaspoon fine sea salt"
    ]
  }
],
"instructions": [
  "1. Pour the sauce into a medium-sized pot, bring it to a simmer over medium-high heat, add the chicken, cover, reduce the heat to medium-low, and cook at a low simmer for 25 minutes, until fully cooked.",
  "2. In the meantime, prepare the coleslaw.",
  "3. Remove the chicken from the heat. Use two forks to shred the chicken gently; it requires a few minutes. Toast or warm the buns. Evenly distribute the saucy chicken among the buns. Serve topped with several pickles, with the coleslaw on the side.",
  "1. In a small bowl, whisk together the mayonnaise, sugar, rice milk, lemon juice, and vinegar.",
  "2. In a medium-sized bowl, toss together the cabbage, carrot, and onion. Add the dressing, mix well, season with salt and pepper to taste, cover, and refrigerate until ready to serve. This recipe yields about 3 cups.",
  "1. Combine the rice milk, lemon juice, and white pepper in a blender. Add the garlic and xanthan gum, and blend on high speed until foamy.",
  "2. Set the blender on high and, using a dropper, add the oils drop by drop through the hole in the lid of the blender until the mayonnaise begins to emulsify. You may want to cover most of the hole to avoid splattering. Take your time! Continue to add the oil in a steady stream until the mayonnaise is thick and creamy, scraping down the sides of the blender as needed. You might want to pause occasionally to allow the blender to cool down during this process.",
  "3. Add the salt, taste, and make adjustments to the salt and lemon juice as desired.",
  "4. Serve at room temperature; you'll have about 1 cup. Transfer any leftover mayonnaise to a jar and store it tightly covered in the refrigerator for up to a week."
],
"notes_ingredients": "Refer to available sources for allergy-friendly hamburger buns.",
"notes_instructions": "The key to this recipe is using a dropper. As a parent of two young children, I find this tool handy. To properly emulsify the mayonnaise, it's crucial to add the oil drop by drop, or the process won't work effectively."{
  "title": "Pulled Barbecue Chicken Sandwiches with Classic Coleslaw",
  "subtitle": "",
  "description": "I have always enjoyed pulled pork sandwiches, but preparing pork requires hours of simmering to achieve tenderness. Fortunately, dark chicken meat offers a fantastic alternative! This pulled chicken is just as delicious and healthier too. It's fantastic served on a bun with bread-and-butter pickle chips, yet it’s also great over quinoa or rice.",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "1 cup Quick and Easy Barbecue Sauce",
        "1 pound boneless, skinless chicken thighs, cut into 2-inch chunks",
        "4 allergy-friendly hamburger buns",
        "Bread-and-butter pickle chips"
      ]
    },
    {
      "section": "CLASSIC COLESLAW",
      "ingredients": [
        "6 tablespoons Rice Milk Mayonnaise or vegan soy-free mayonnaise",
        "2 tablespoons sugar",
        "¼ cup rice milk",
        "2 tablespoons freshly squeezed lemon juice",
        "1 tablespoon cider vinegar",
        "3 cups shredded cabbage or 3½ cups classic coleslaw mix",
        "½ cup shredded carrot",
        "2 tablespoons finely chopped onion",
        "Salt and freshly ground pepper"
      ]
    },
    {
      "section": "RICE MILK MAYONNAISE",
      "ingredients": [
        "½ cup rice milk, chilled",
        "1½ teaspoons freshly squeezed lemon juice",
        "¼ teaspoon ground white pepper",
        "1 small clove garlic, pressed",
        "¼ teaspoon xanthan gum",
        "6 tablespoons olive oil",
        "6 tablespoons canola oil",
        "½ teaspoon fine sea salt"
      ]
    }
  ],
  "instructions": [
    "1. Pour the sauce into a medium-sized pot, bring it to a simmer over medium-high heat, add the chicken, cover, reduce the heat to medium-low, and cook at a low simmer for 25 minutes, until fully cooked.",
    "2. In the meantime, prepare the coleslaw.",
    "3. Remove the chicken from the heat. Use two forks to shred the chicken gently; it requires a few minutes. Toast or warm the buns. Evenly distribute the saucy chicken among the buns. Serve topped with several pickles, with the coleslaw on the side.",
    "1. In a small bowl, whisk together the mayonnaise, sugar, rice milk, lemon juice, and vinegar.",
    "2. In a medium-sized bowl, toss together the cabbage, carrot, and onion. Add the dressing, mix well, season with salt and pepper to taste, cover, and refrigerate until ready to serve. This recipe yields about 3 cups.",
    "1. Combine the rice milk, lemon juice, and white pepper in a blender. Add the garlic and xanthan gum, and blend on high speed until foamy.",
    "2. Set the blender on high and, using a dropper, add the oils drop by drop through the hole in the lid of the blender until the mayonnaise begins to emulsify. You may want to cover most of the hole to avoid splattering. Take your time! Continue to add the oil in a steady stream until the mayonnaise is thick and creamy, scraping down the sides of the blender as needed. You might want to pause occasionally to allow the blender to cool down during this process.",
    "3. Add the salt, taste, and make adjustments to the salt and lemon juice as desired.",
    "4. Serve at room temperature; you'll have about 1 cup. Transfer any leftover mayonnaise to a jar and store it tightly covered in the refrigerator for up to a week."
  ],
  "notes_ingredients": "Refer to available sources for allergy-friendly hamburger buns.",
  "notes_instructions": "The key to this recipe is using a dropper. As a parent of two young children, I find this tool handy. To properly emulsify the mayonnaise, it's crucial to add the oil drop by drop, or the process won't work effectively."
}