Cut into the chestnuts with a sharp knife and roast for 40 minutes in the preheated oven.
In the meantime, wash the goose inside and out under cold water and dry with kitchen paper.
Mix the salt, pepper and marjoram and rub it over the inside and outside of the goose.
Peel, core and quarter the apples. Cut into thin slices and mix with the raisins.
Take chestnuts out of the oven and increase the temperature to 200 C / Gas 6.
Allow the chestnuts to cool a little, then peel and add to the fruit. Fill the goose with the stuffing and tie up with kitchen string.
Place the goose breast down in a large roasting tin and roast in the preheated oven for 80 minutes, then turn over so the breast is up and roast again for 40 minutes. Tip: Spray the goose with some cold water when turning so that the skin is nice and crispy.
Take goose out of the roasting tin and place in a deep baking dish or on a ovenproof platter; leave in the oven with the heat turned off.
Take the roasting tin and remove as much fat as possible from the goose stock, then pour the stock through a sieve. Bring the stock and the red wine to the boil in a small pan. Stir the cornflour and water mixture into the gravy. Boil briefly while stirring until the sauce thickens.
Carve the goose and serve with the red wine gravy.