Roast Goose with Apples and Onions
Remove the neck and wings from the goose and soak in ice water for 4 hours. Peel, core and roughly chop the apples. Peel and roughly chop the onions. Season the apples and onions with salt, pepper and marjoram.
Preheat the oven to 160°C (approximately 325°F).
Remove the goose from the water and thoroughly pat dry. Season with salt and pepper and stuff with the apple and onion mixture. Place the goose breast side down in a roasting pan and pour the poultry stock in the bottom. Cook for 1.5 hours, basting occasionally with the pan juices.
Increase the oven temperature to 200°C (approximately 400°F), flip the goose and continue cooking for 30-45 minutes.
Remove the goose from the oven, transfer to a serving platter and let rest under tin foil for about 10 minutes. Skim the fat from the pan juices, season with salt and pepper and transfer to a gravy boat. Remove the apples and onions from the cavity and serve alongside the goose.