Add <quantity>½<unit>cup</unit></quantity> of butter to a pot over medium-low heat and cook until melted

Add <quantity>100<unit>g</unit></quantity> of fresh yeast and mix until combined. Let it cook until golden brown

Add <quantity>1<unit>L</unit></quantity> of chicken broth and <quantity>1<unit>L</unit></quantity> of oat milk

Add <quantity>2</quantity> dried bay leaves, <quantity>1</quantity> star anise, <quantity>1<unit>tsp</unit></quantity> of coriander seeds, and <quantity>1<unit>tsp</unit></quantity> of black peppercorns

Add <quantity>1<unit>tbsp</unit></quantity> of soy sauce and stir

Bring the sauce to a boil and add <quantity>1<unit>tsp</unit></quantity> of honey. Mix until dissolved and reduce until the sauce thickens and looks like caramel. The roasted yeast & oat milk chicken sauce

Add <quantity>1<unit>tbsp</unit></quantity> of amaranth to a saucepan over medium heat. Toast until the seeds are puffed while constantly stirring the pan to avoid burning

Clean the wooden skewers and insert <quantity>3</quantity> chicken hearts on each. Repeat this process until all chicken hearts are on skewers

Melt <quantity>1<unit>tbsp</unit></quantity> of butter in a skillet over medium heat. Cook the chicken heart skewers in batches until golden brown on both sides. Spoon the butter over the chicken to help cook it through

Brush some of the Roasted Yeast & Oat Milk Chicken Sauce to taste on both sides of each skewer

Season with salt, black pepper, and puffed amaranth seeds to taste

Plate the skewers on a serving dish and garnish with cress sprouts and edible flower petals to taste

The chicken heart skewers are ready! Enjoy!