In Germany, roast goose is called Gänsebraten. It is traditionally stuffed with onions, chestnuts, and apples; and it is seasoned with salt, pepper, marjoram, and barely much else. It may be topped with goose or cranberry gravy or red cabbage.
1 large 8 lbs goose
1 teaspoon or adjust to taste salt
1 teaspoon pepper
1 teaspoon or as desired marjoram
1 large onion, cut in rings
4 medium apples, quartered
11/2 cups apple puree
1 medium bay leaf
2 medium cloves
4 cups water, hot
Rub the inside of the goose with the salt, pepper and marjoram.
Stuff the goose with the onions and apples.
Place it, breast downwards, on a rack in a baking pan. Add the hot water, cloves and bay leaf.
Turn the goose after a couple of hours and continue roasting for about one hour longer.
Remove the goose from the pan.
On top of the stove, bring the gravy to a boil and skim off the excess fat. Add the puree and stir well. Serve the sauce separately