Remove the giblets and neck from the goose cavity (they are usually stored inside the goose in a plastic bag), reserve the neck for the gravy. Trim the excess fat from the tail. Wash the goose with wet paper towels then pat dry with paper towels - inside and outside. Optionally, chop off the ends of the wings, at the first joint (to prevent burning, this is more necessary for bigger birds), you can also use them for the gravy. Use a tip of a sharp knife to pierce the skin in a couple places around the thighs and the tail, creating tiny exit points for the escaping fat, do not poke or pierce the actual meat.
Stir the salt, pepper, marjoram, and thyme together and rub the goose with the mixture. Adjust the amount of salt to the bird's weight, for a 8lbs (3.5kg) goose I used 1.5 Tbsp, for a 10lbs (4.5kg) bird use about 2 Tbsp. Rub it outside, inside, then loosen the skin on the breasts (without completely detaching it or pricking it) and rub the breast meat under the skin with the spices (detaching the goose's skin is a little bit harder than with chicken or turkey, I usually need to cut with a knife or meat scissors a membrane that is between the skin and the breast then loosen the skin with my hands).
Preheat the oven to 450°F / 230°C / Gas Mark 8, no fan.
Stuff the goose with the stuffing. Use toothpicks to close the cavity at the bottom and around the neck (so that the filling won't fall out).
Chop the carrots, onion, and celery ribs into a couple of chunks. Add into a large baking dish along with the wine, garlic, fresh herbs, goose neck, and wing tips. Add about 1.5 cups of water.
Place the goose breast-side down on the vegetables or on a wire rack in the baking dish (If you don't have a wire rack that would fit in your baking dish, you can bake the goose on the wire rack that comes with the oven, and place the baking dish on one shelf below, to catch all the fat dripping from the goose). If you don't care about ultra-crispy skin you can place the goose simply at the bottom of the baking dish.