Rinse and dry the goose. Sprinkle the cavity with salt, pepper and herbs. Halve the potatoes and apples and place in the goose cavity.
Use kitchen twine to tie the cavity closed. Season the goose with salt and pepper. Place the goose, breast side down, in a large roasting pan. Pour in 400 ml (approximately 1 1/2 cups) boiling water. Roast in a preheated 200°F (approximately 400°F) oven for about 30 minutes. Carefully turn the goose and reduce oven temperature to 180°F (approximately 350°F). Roast for 2 to 2 1/4 hours longer.
Rinse and coarsely chop the soup vegetables. Peel and cut onions into 8 wedges. Skim any excess fat from the roasting pan. Add the vegetables and 125 ml (approximately 1/2 cup) cold water mixed with 2 teaspoons salt to the pan. Roast for 1 hour longer, basting goose with the drippings occasionally. Remove pan from the oven. Transfer goose to a platter. Deglaze drippings with 250 ml (approximately 1 cup) water and strain through a sieve. Stir creme fraiche into the sauce.