<http://schema.org/recipeInstructions>
" 1. Prepare Wild Rice and Chestnut Stuffing. 2. Remove giblets and neck from goose, refrigerate or freeze to use in soup another  day. Discard fat from body cavity, rinse goose with running cold water and drain  well. 3. Fasten neck skin to back with 1 or 2 skewers. With goose breast-side up, lift wings  toward neck, then fold them under back of goose so they stay in place. Spoon Wild Rice and Chestnut Stuffing into body cavity. With string, tie legs and tail  together. 4. Place goose, breast-side up, on rack in large roasting pan, with two-tine fork,  prick skin in several places to drain fat during roasting. 5. In cup, mix salt and pepper, use to rub over goose. 6. Insert meat thermometer into thickest part of meat between breast and thigh,  being careful that pointed end of thermometer does not touch bone. Roast goose in  350 degrees F oven 3 hours or until meat thermometer reaches 180  to 185 degrees F. To serve, place goose on large platter, let stand 10 minutes for easier carving. If  you like, garnish platter with fresh rosemary or parsley sprigs, small pears or apples, champagne or seedless grapes, and lemon leaves."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a3756/roast-goose-1502/?src=shelter_footer>