Wash the apples, remove the core and quarter the larger apples. Preheat the oven to 200 degrees. Wash the ready-to-cook goose, pat dry with kitchen paper and peel off the slightly protruding inner fat pads.
Rub inside and outside with salt, pepper and marjoram. Fill the belly of the goose completely with apples and place in a suitable roasting pan, breast side down. Pour water into the pan to the height of a finger and place in the oven.
During roasting, keep basting with the resulting gravy, allowing the water to evaporate and fat to increasingly escape. To facilitate the latter, after half the cooking time, about two hours, prick the skin several times with a fork. At the same time, turn the goose. Pouring over the skin makes it crispy and glazed brown.
As a guide, about one hour of cooking time is calculated per kilogram. At the end of the cooking time, lift the goose out of the roasting pan and pour off the fat. Pour a little soup or water over the gravy, let it boil down a bit and serve with the goose, which is best carved at the table, and with cabbage or cabbage salad and Waldviertler dumplings.
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